From 6 Bittersweets Guest Post
Makes about 10 3-ounce popsicles
2 Tbsp rice flour, sifted
1 1/4 cups coconut milk, shaken well before opening
1/2 cup dry mung beans, picked over and washed
1 cup sweetened condensed milk
1/2 tsp pure vanilla extract
Whisk the rice flour with 3 tablespoons of coconut milk until smooth with no lumps, then gradually add the remaining coconut milk, milk, sweetened condensed milk, and water while stirring. Transfer to a 4-quart (or larger) saucepan, and bring the whole mixture to a boil over medium heat while stirring constantly (it should thicken slightly). Add the mung beans, then bring the mixture back to a boil. Turn the heat down to low and cook for about 1 to 1 1/2 hours, stirring often, until the beans are tender. About 30 minutes into cooking, add the kaffir lime leaf into the pot and stir well.
Remove from heat, fish out the kaffir lime leaf, then let the mixture cool completely. Then puree the mixture in the liquid in a traditional blender or using a handheld one. Stir in the vanilla and salt. Transfer the mixture to your popsicle molds. Insert sticks and freeze until solid - approximately 4 hours. To release the pops from the molds, run the molds briefly under warm water.