Cover the bowl you mixed your dango mixture in and microwave for 3 minutes. Using damp hands or alternatively a dampened pestle from a suribachi, knead the dough.
Divide the dough into thirds. Add the food colouring to one third and the matcha to another third. The last one will be left as is. If the matcha powder is too hard to combine, add a little water to the matcha powder to make a paste before mixing in.
- If your mixture is a bit too crumbly after heating, just add a bit more hot water until becomes soft and bouncy again.
- You might be able to find the joshinko non-glutinous rice flour in asian groceries under the name of rice powder.