Preheat the oven to 375°F.

Prepare a mini cupcake pan by spraying it with nonstick cooking spray or brush with melted butter. Mop up excess oil or butter and set aside.

In a small mixing bowl, add mochiko, sugar, baking powder, and salt. Mix with a whisk to distribute evenly.

In a medium mixing bowl, add egg, coconut milk, melted butter and vanilla, whisk to combine.

Add the mochiko mixture to the wet ingredient mixture and whisk until combined and smooth. You will get a somewhat runny batter.

Use a cookie scoop to divide batter into each cupcake cavity, fill it to about ¾ way full. There should be enough batter to fill 18 - 20 mini cupcakes.

Bake in the middle of the oven for 13 – 15 minutes until a toothpick inserted in the middle comes out with just a few crumbs attached.

Remove from the oven and allow to cool on a wire rack. When the pan is cooled to the touch, use a butter knife to loosen the coconut mochi from the side, place on a wire rack to cool completely.