Place the shiratamako, water or silken tofu, and sugar in a large bowl and mix well until it forms a dough with a wooden spatula.
Divide the dough into three equal portions.
Add the Matcha powder into one of the dough portions and knead until the dough turns green.
Add a couple of small drops of pink or red food colouring into one of the other dough portions and knead into the dough until it turns light pink.
Roll each ball of dough (green, pink, and white) into 6 uniform-sized balls.
Boil a pot of water and add the Dango balls.
Once the Dango floats to the surface of the water leave them cooking for a few minutes more, then scoop them out and put them into a bowl of cold water to halt the cooking process.
Place one green dango, one white dango, and one pink dango onto a skewer and repeat until all the Dango are gone then serve!
Notes
When the dough is cooked, the colour of the Dango will be intensified, so try not to drop any more than one drop of food colouring into the mix, unless you prefer a strong and intense colour.Substitutions: If you don’t have tofu, you can replace it with water. The texture will be slightly different. Flour and water ratio is 1:1