Combine mochiko, sugar, and salt in a bowl.

Gradually add water, stirring until a soft dough forms.

Dust a board with katakuriko.

Knead the dough on the dusted board for about 30 seconds.

Line a steamer tray with dampened muslin or cheesecloth.

Place the dough in the prepared steamer tray and spread evenly to 1/2 inch thickness.

Steam for 20 minutes.

Remove the steamer tray from the pan.

Carefully lift the cloth with the steamed dough.

Pull the cloth away from the dough, allowing it to fall onto a flat surface dusted with katakuriko.

Let the dough cool for 1-2 minutes.

While still warm, roll the dough into an 8-inch long sausage shape.

Cut the roll into 9 equal pieces.

Sprinkle with katakuriko to prevent sticking.

Shape each piece into a ball.

For peanut butter mochi, fill with crunchy peanut butter.

For chichi dango, add 2 tablespoons of melted butter and substitute 1/2 cup of water with 1/2 cup of milk.