Place the rice flour, silken tofu, and sugar in a large bowl and mix well until it forms a dough.
Divide the dough into three equal parts.
Add the Matcha powder into one of the dough parts and knead until the dough turns green.
Add a couple of small drops of pink food colouring into one of the other dough parts and knead into the dough until it turns a light pink.
Roll each ball of dough (green, pink, and white) into 6 even-sized balls.
Boil some water in a pot or sauce pan and add the Dango balls.
Once the Dango raises to the surface of the water, scoop them out and put them into a bowl of cold water to halt the cooking process.
Place one green, one white, and one pink Dango onto a skewer and repeat until all the Dango are gone then serve!
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.