In a small bowl, stir the strawberry powder into 80 ml hot water until dissolved. In another small bowl, stir the matcha powder into 85 ml hot water until smooth.

In a mixing bowl, combine 100 g dango-ko with 1 tbsp sugar for the white dough. Add the 80 ml plain hot water gradually, mixing with a spoon, then knead by hand until smooth and as soft as an earlobe, about 2 minutes.

Repeat in a second bowl for the pink dough, using the strawberry water instead of plain water. Repeat in a third bowl for the green dough, using the matcha water.

Divide each dough into 12 equal pieces, about 12 to 13 g each. Roll each piece between your palms into a smooth ball, keeping the three colors separate on the counter.

Bring a 3-quart / 2.8 L saucepan of water to a boil. Working one color at a time so they don't crowd or stick, drop in the balls and boil until they float to the surface, about 2 to 3 minutes.

Let the floating dango simmer 1 to 2 minutes more, until slightly translucent and chewy all the way through. Lift out with a slotted spoon and drop straight into the bowl of ice water.

Let the dango sit in the ice water for 2 to 3 minutes to firm up, then repeat the boiling and shocking with the remaining two colors.

Drain the cooled dango well on a clean kitchen towel.

Thread one pink, one white, and one green dango onto each bamboo skewer, in that order, until all 12 skewers are assembled.

Arrange the skewers on a plate and serve at room temperature.