• Bring a pot of water to a rolling boil over medium heat. While you wait, whisk the 100 g glutinous rice flour in a bowl. (If you use mochiko you can sift it instead.)
  
• Add 125 g silken tofu to the bowl and knead it with your hands.
  
• Knead until it reaches a play dough texture. It should be smooth with no cracks. If it feels a little dry, add more silken tofu 1 tsp at a time. (If you don't have any more tofu then add 1/2 tsp water at a time instead.)
  
• Measure out 14 balls, approx 14-15g each.
  
• Optional step: Add 1 pinch turmeric or yellow food colouring to the last piece of dough and knead until the color is even. 
  
• You should have 15 balls in total.
  
• Gently add the dango to the pot of boiling water and stir from time to time to stop them from sticking to the bottom.
  
• Once they start to float (approx 5-7 minutes later) set a timer for 2 minutes. During these two minutes, prepare a bowl of ice cold water.
  
• After 2 minutes of floating, transfer the dango to a bowl of ice cold water and leave to cool for 5 minutes.
  
• Line a plate with kitchen paper and place the dango on the paper, leave them to air dry for about 30 minutes.
  
• Make the base of the pyramid by lining up 9 balls in a 3x3 formation.
  
• For the next layer, add 4 balls in a 2x2 formation.
  
• The top layer has two. If you make a yellow one, it should be on the top at the front of the display.
  

Mitarashi sauce (optional)

• Mix the 1 tbsp caster sugar, ½ tbsp mirin, ½ tbsp soy sauce, ½ tsp cornstarch and 1 ½ tbsp cold water in a small saucepan. Place the saucepan on the stove and heat on low. Stir continuously until thick and glossy.
  
• Serve and enjoy!