Prepare Shiro Anko in advance (preferably a day ahead and chill in the fridge). Roll into heaping table spoon size balls.

Prepare fruits. Choose fruits which are not too watery or remove moisture from the surface very well. Cut fruit into 1"-1 1/2" balls or cubes.

Flatten an Anko ball, put one piece of fruit in the middle, and wrap so the fruit is covered completely by Anko. Repeat for the rest of the cut fruit. Set aside.

Mix Mochiko and water in a glass (or other heat proof) bowl and mix well. Add some more water if it's too dry, 1 Tbsp at a time.

Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes.

Transfer the steamed Mochi from the bowl into a pot and cook at medium to medium-low heat with 1/3 of the sugar (2/3 cup when using 2 cups of sugar total), stirring occasionally. When the sugar is completely dissolved, add another 1/3 of the sugar and mix well. Add the last part of the sugar and cook some more until the sugar is dissolved. Take the time to melt the sugar, but be careful not to burn it.

Take the hot Mochi out from the pot onto a sheet pan liberally dusted with Katakuriko.

While Mochi is still warm, stretch it to at least 9"x12", and cut into 3" squares.

Take an Anko wrapped fruit, place it on a Mochi square, and pinch the ends to close around the Anko. Shape into a nice ball with the pinched ends at the bottom. Repeat.