Step 1

Add the milk to a small saucepan and heat over medium heat to boiling.

Step 2

Slowly whisk in the flour, eggs, and sugar.

Step 3

Heat on low heat until bubbling and thick, about 5-10 minutes.

Step 4

Pour the custard through a mesh sieve to remove any clumps. Let the custard cool.

Step 5

Scoop custard into a frosting bag and pipe onto a cookie sheet into 8 dollops. Freeze for one hour.

Step 6

Add sweet rice flour, sugar, salt, water, and a few drops of food coloring to a microwave-safe bowl. Cover the bowl loosely with plastic wrap.

Step 7

Microwave for 1 minute, remove plastic, then stir. It will not be smooth after stirring it.

Step 8

Replace the plastic wrap and continue microwaving for 1-minute intervals until mochi has a translucent quality and feels gummy. This usually takes 3-4 minutes. Allow to cool slightly, enough to handle with your hands.

Step 9

Place the mochi on a cutting board generously coated in potato starch. Sprinkle potato starch on top of the mochi. Shape the mochi into a half-inch thick disk.

Step 10

Using a knife or bench cutter, divide the mochi into eight pieces.

Step 11

Coat your hands with potato starch and roll each piece into a ball, and then flatten it into a disk.

Step 12

Place a ball of frozen custard in the center. Use your fingers to pinch the Mochi closed around the custard.