In a large bowl, mix Mochiko, Tofu, and sugar. Divide and separate the dough into 3 parts. Add green tea powder to one part and mix well until becoming a uniform color. Add a very small amount of red food coloring to another part and mix well. Leave the last dough white. Make table spoon size balls from each dough.

In a large pot, boil water. Cook dough balls one color at a time. Once Dango balls float in the boiling water, cook 2-3 minutes longer. Take out from hot water, put on a paper towel, and let cool.

Slide 3 different colored Dango onto each skewer. Decorate with cherry flowers if you like.