Combine your rice flour, sugar and a couple pinches of salt in a heatproof bowl.

Bring your water to a boil.

Gently begin adding your boiling water to the flour, stirring with a rubber spatula or chopsticks.

When the dough is cool enough to handle, start to knead it with your hands.

If you need to add more water or flour to do so. You wan your dough to be pliable.

Continue to knead until it reaches “earlobe” texture.

Divide your dough into three parts.

Mix your matcha into one third of the dough and the dragonfruit powder into another.

Roll each portion into a log and divide the log into six pieces. Roll each piece into a ball.

Bring a pot of water up to a boil.

Starting with the white, then moving to the pink and finally the green boil the dango until they begin to float.

Transfer them to an ice bath and let cool.

Skewer the dango starting with green, then white and ending with pink.

Enjoy plain, with mitarashi (sweet soy) or red bean paste.