Make the dough:

Cup of Yum
1. In a bowl, combine mochiko flour, sugar and water.
2. Give everything a mix and form into a dough.

Color the dough:

1. Divide the dough into 3 equal portions.
2. To one portion of dough, knead in matcha powder until fully incorporated.
3. To the second portion of dough, knead in dragonfruit/pitaya powder until fully incorporated.
4. Leave the last portion of dough plain/white.
5. Divide each dough into 4 equal pieces and roll in between your palms to form round spheres.
6. Repeat with the remaining dough.

Cook the dango:

1. Bring a pot of water up to a boil.
2. Add in the glutinous rice balls and cook for about 4 minutes, until they float.
3. Remove the cooked dango and submerge into a basin filled with ice water to stop the cooking.
4. Strain the dango.

Assemble:

1. Thread a green, white, and pink dango onto a bamboo skewer and repeat with the remainder. Serve.