Preheat the oven to 300F/160°C. Grease cupcake or muffin molds tin molds or baking dish with oil, butter or margarine. Set aside.

Mix the glutinous rice flour and sugar in a large mixing bowl using a whisk.

Add the evaporated milk and coconut cream and whisk until well blended.

Add the eggs and 5 Tablespoon of margarine mix again. Then lastly, fold in the macapuno strings.

Pour batter into the molds(about ¼ cup) and bake for 10 minutes. Remove the cakes from the oven then turn the heat up to 350F/180℃.

Brush the top of each piece with remaining melted margarine or butter then top with grated cheese. Bake again for another 5-10 minutes or until cheese has melted and turned a golden brown.

Remove the molds from the oven and let it cool down. Once cool enough to handle, remove the cakes from the mold. Use a soft spatula to pry them away if too sticky. Place each piece in a cupcake or muffin liner.