Preheat oven to fan assisted 180C / 200C / 400 F / gas 6.

Grease a 8 x 8-inch square baking pan and line with greased parchment paper.

In a large bowl, dissolve cornstarch with water and whisk in all the liquid ingredients and salt until combined.

Then add in cassava, macapuno and cheese and mix until evenly combined.

Pour mixture into prepared pan and bake for 35 mins.

While cake base is baking, make the topping.

In a small bowl, dissolve cornstarch with 2 tbsp coconut milk.

Then add the rest of the coconut milk, condensed milk and egg yolk and whisk until combined.

Pour the mixture into a small saucepan and cook over medium-high heat stirring constantly until mixture thickens. Remove from heat and stir in macapuno. Set aside until needed.

Remove baking pan from oven after 35 mins.

Increase oven temperature to fan assisted 200C / 220C / 425 F / gas 7.

Pour the topping mixture over the bars and spread evenly with spatula. Return the pan to the oven and bake for 15-20 mins or until the top is golden brown. Transfer to a cooling rack and let bars cool completely before slicing into bars with a serrated knife.