Clean the cuttlefish and remove
the black liquid. Separate the head from the body. Clean the rice and soak for 20
minutes. Drain. Stuff the cuttlefish with this
rice and replace the head using a toothpick so that the rice filling
will not spill out. Arrange the stuffed cuttlefish in
a deep pot and pour 2 cups thick coconut milk into the pot. Add in palm sugar and sliced
garlic. Cook over a medium fire until the
gravy is thick and glutinous rice cooked. Remove from fire and serve hot.