I obviously didn’t realize that it’s only the beginning of March when I made these last weekend. It only hit me when it started SNOWING huge fat snowflakes down the window during class. Which then, to no surprise, everyone stared out the window with our noses pressed along the glass (actually, that isn’t completely true, it was in a nearby classroom that somebody saw the snowflakes while walking somewhere else so we had our noses pressed along the window to the other room which had a window). 😛
Let’s just forget about that. I wanted something sesamey (even after that sesame pound cake, I still can’t get enough) and I saw this huge carton of coconut milk in the fridge. So undoubtedly I had to stick them both together with some sweetly thick, cream colored condensed milk. The sesame gives them a irresistible grey-blue speckled appearance, coconut milk gives a light tropical air along with depth, and the condensed milk keeps ice crystals from forming resulting in a very creamy popsicle.
Clearly, mochi needed to be in there too because frozen mochi is absolutely great. It makes it like you made those fussy little wrapped ice cream balls WITHOUT ACTUALLY DOING IT. What could be better? But the regular microwave mochi with the unbeatable was slightly lacking in flavor so the lazy me being me, I stuck in coconut milk with the glutenous rice flour because WHY NOT?! Can we just say this was basically the BEST thing that has ever come from me being lazy?!
// Glutenous rice flour doesn’t have gluten (the naming people want to trick us 😉 )
// Don’t use mochi if you hate it.
Sesame Coconut Mochi Popsicles
Coconut Microwave Mochi (optional)
- 2/3 cup glutenous rice flour
- 2/3 cup coconut milk
- 2 tbsp sweetened condensed milk or 1 tbsp sugar
Sesame Coconut Popsicles
- 1 cup sesame seeds finely ground
- 1/3 cup sweetened condensed milk
- 3 cups coconut milk
For the mochi
Mix all the ingredients together except for the corn starch and microwave for 2 minutes or until sticky and semi-translucent.
Mix with a spoon about 50-100 times (it really isn't as intimidating as it sounds; it helps get the mochi bouncy).
Place on a tray floured with cornstarch. Cut into small ~1cm pieces.
For the popsicles
Mix all the ingredients together.
In a popsicle mold, place mochi to keep the stick from falling. If not using mochi, save the popsicle sticks for later.
Pour in the sesame mixture.
Freeze for ~1.5 hours before sticking in popsicle sticks in the popsicles that don't have mochi. Freeze until solid.
Makes 10-14 popsicles.