In a bowl, combine cornstarch, sugar, glutinous rice flour, jelly powder/gulaman powder/gelatin powder, coconut cream, cream, and melted butter. whisk until a smooth, heavy batter without lumps forms.
Strain mixture into a pan.
Cook over medium heat, stirring continuously until it starts to thicken.
Place in rectangle mold. Refrigerate for 4 hours.
In a pan, combine coconut cream, cheese, and salted egg yolks over medium heat until smooth and well combined. Add sugar and reduce to a thin syrupy consistency. Set aside.