- Cook glutinous rice, water and salt in an electric rice cooker. Set aside to cool.
- Stuff firmly into squids then secure with cocktail sticks.
- Combine squids, shallots, ginger, fenugreek, coconut milk, Kimball Mayonnaise, salt and sugar in a pot.
- Stir occasionally on medium heat for 15-20 minutes or until squids are cooked through.