Step 1: Wash glutinous rice and soak it in the coconut milk for a minimum of 30 minutes (the longer the better) then toss it and keep the coconut milk aside for later use.
Step 2: Mean while wash and clean squids. Discard all dark ink and its bone. Do not remove the skin. Stuff the glutinous rice 1/3 full in the squid and attach back their heads and secure it with a toothpick.
Step 3: This is to allow the glutinous rice to expand and cook in the squid. Heat the coconut milk and add in ginger, shallots and screwpine.
Step 4: Then add in the stuffed squids cook until the stuffing is thoroughly cooked. to know when the glutinous rice is cooked, the squid will look expend and when you touch it, it should feel soft yet firm due to the expended cooked glutinous rice and the texture of the squid.
Step 5: Once cooked take out the squids and set a side. Then add in palm sugar and salt into the coconut milk stir constantly so that the coconut milk won't break and become oily.
Step 6: Do this at a medium to low heat. The gravy should be thicken after awhile. Have a taste making sure that it is sweet with a hint of saltiness.
Step 7: Then remove from heat and add in the cooked squids and let it sit for several minutes, then ready to serve.