1.) In a large bowl combine rice flour, sugar, and pumpkin. Knead until thoroughly incorporated. Divide dough in half, then place one of the halves in another large bowl and add the sifted matcha powder to it. Knead the green tea dough until it is throughly incorporated and has an even green color.

2.) Use tsp measure to measure out 2 tsp balls of the rice dough. Use your hands to roll each ball until it is smooth, then park them on a large plate. Repeat this process with the green tea dough. You should end up with 28 balls (14 orange, 14 green).

3.) Fill a large pot with water and bring to a full rolling boil. Boil the rice dumplings until they completely float on the surface of the water, mixing occasionally to prevent sticking. If the dumplings are at room temperature (not frozen) this will take 5-6 minutes. When the balls are floating, remove them from the hot water using a slotted spoon, then plunge them into the medium bowl of ice water.

4.) When the balls have cooled, use a skewer to pierce through the center of 3 of the dumplings, leaving a 1/4″ allowance at the tip of the skewer. Repeat the process with all 9 skewers, then set the dango aside.

5.) Combine the black sesame powder, agave nectar, and hot water together in a small bowl. Plate the dango by spooning about 2 Tbsp of the black sesame sauce on a small plate, then place the pumpkin dango on top and serve.