1. Wash, sprinkle and soak saboodana for 2 hours.
2. Boil sago granules in 300 ml. boiling water, stirring continuously.
3. Cook till grains are transparent, and press on touch.
4. Remove, keep aside to cool.
5. Dissolve rice flour or paste in � cup cold milk, till smooth.
6. Put remaining milk to boil, slowly pour in paste, stirring continuously.
7. Cook on low, stirring continuously, till thick enough to coat spoon.
8. Add essence,keep aside, to cool till required.
9. Melt chinagrass in � cup hot water, till transparent.
10. Keep aside, till required.
11. Beat sugar and china grass together till fluffly.
12. Add rice milk mixture, continue beating.
13. Fold in sago mixture, beating gently, to keep granules intact.

To Pour into Individual Bowls:

1. Place a kiwi at bottom, spoon in cooled mixture.
2. Put to set in freezer till firm.
3. Invert mould carefully.

To Set in Large Pan:

1. Arrange half kiwi slices at bottom of a 7 inch transparent deep dish.
2. Pour in cooled mixture, spreading evenly over slices.
3. Arrange remaining slices on top to decorate.
4. Cover with cling film, freeze to set till firm.
5. Slice and serve as desired.

Note:
Transfer the cupcakes to refrigerator after set, returning to freezer 15-20 minutes before serving, instead of freezing them hard.

Making time: 45 minutes (excl. soaking, setting times)
Makes: 6-7 servings
Shelflife: 2 day, chiller