In a large bowl, combine the silken tofu, glutinous rice flour, and sugar. Mix until a smooth dough forms.

Divide the dough into three equal portions of about 150 grams each.

Add matcha powder to one portion for green, and strawberry powder to another for pink, leaving the last portion white.

Dust hands with rice flour and shape each colored dough into small balls, about 11-15 grams each.

Boil water in a large pot and drop the dango balls into the water; cook until they float, about 3-5 minutes.

Remove the dango and plunge them into ice water for 1-2 minutes to shock and maintain chewiness.

Assemble skewers by threading the dango in the order of green, white, and then pink.

Serve fresh as a delightful dessert!