Soak the dried red beans in water over night. Don't worry if you forgot this step- you'll just need to boil them a little longer.*If using canned red bean paste, skip the first 7 steps.
Drain the soaking water, then cover the soaked beans in fresh water in a small sauce pan. Bring to a boil.
After 10 minutes, drain the red beans
Cover again in fresh water and bring to a boil
Once boiling, reduce heat to a gentle boil for 1 hour (add 15 minutes if beans were not soaked).
When the beans are easily squished between your fingers, they are ready. Remove from heat and drain but do not throw away the bean water.
Add the beans back into the pot over low heat and add half of the sugar. Mix until dissolved then add the rest of the sugar and salt. Mix until dissolved and set aside to cool.Optional: If you don't like the texture of beans in your paleta, you can blend this down into a finer paste.
To make the cream base, mix together heavy whipping cream, Mexican crema, and sweetened condensed milk. Use an electric hand mixer. Once well combined, add the red bean water.*If using canned red bean paste, add 1/2 cup of water in place of the red bean water.
Add the red bean paste. *You can eyeball how much red beans you prefer for your paleta. The measurements I have provided are for my taste- I LOVE red beans so I added quite a bit. You can make adjustments if needed.
Mix until well combined.
In a clean popsicle mold, begin adding the red bean mixture at the bottom, about a 1/4 of the way up. Drop in the strawberry, kiwi, red beans, and mochi. Add as much or as little as you want! And feel free to use different fruits if you prefer.
Repeat until you reach the top, leaving a tiny it of room for it to expand.
Insert the popsicle sticks but do not push them all the way down. Insert them about 3/4 of the way down. Freeze for at least 8 hours.
To loosen the paletas, place the mold in warm water for 20 seconds. Or, if you only want to pull out one at a time, use a popsicle sticks to push down all the sides of the paleta. This is very effective! I recommend letting the paleta thaw out for just a few minutes before eating. Store in the freezer for up to 2 weeks.