Step 1

Take 6 medium sized bamboo skewers and leave them to soak in a glass of water. (This makes the dango easier to slide on later on.)

Step 2

Add 100g shiratamako, 20g joshinko and 45g granulated sugar to a bowl and mix dry until well incorporated.

Step 3

Add 120g silken tofu to the bowl gradually one third at a time.

Step 4

Mix it using a rubber spatula until the texture resembles scrambled eggs.

Step 5

Knead into a smooth dough, the texture should feel a bit like play dough.

Step 6

Start heating water in a pot and bring it to the boil.

Step 7

Divide the dough into 3 parts.

Step 8

Divide one of the thirds into 6 pieces (approx 15g each) and roll them into balls as it is to make the white parts of the dango.

Step 9

Take another third, add 1/4 tsp matcha powder and knead until the colour is distributed through the dough. Roll into 6 15g balls.

Step 10

Wash your hands and add 1 drop of pink or red food colouring to the final third. Knead until the dough is evenly pink all the way through and then roll into 6 15g balls.

Step 11

Once the water is boiling you can add the dango balls. Boil each colour separately to prevent colours from running. Start by carefully adding the white balls to the water and gently mix them to stop them sticking to the bottom of the pot.

Step 12

Boil them until the balls float to the top (approximately 5-7 minutes) and then set a timer for 2 minutes.

Step 13

While the dango is boiling, prepare a bowl of ice cold water.

Step 14

Once 2 minutes are up, transfer the dango to the ice cold water to stop the cooking process.

Step 15

Repeat the step 10 and 12 for the pink dango next, and green last. (You can use the same ice water for all the dango. Top up the water if needed.)

Step 16

Once the dango balls are cooled down, push them onto the skewers. Start with green, then white and lastly pink. So your dango should have green at the bottom and pink at the top.

Step 17

Eat on the day for best texture.

Step 18

Enjoy!