Chop up the guava paste and add to a small nonstick sauce pan with the coconut milk. Melt over medium heat, stirring constantly and breaking up the paste with a spatula until smooth.

Take sauce pan off the heat and stir in the butter. Set aside to cool to room temperature, 10 – 15 minutes.

Preheat oven to 375°F.

Spray a mini cupcake pan with nonstick cooking spray or brush with some melted butter. Mop up excess and set aside.

In a small bowl, add mochiko, salt and baking powder, whisk to combine thoroughly.

In a medium bowl, add the cooled guava paste mixture, egg and vanilla, beat with a whisk to combine.

Add the mochiko mixture to the liquid mixture and whisk until combined, but don’t overmix.

Spoon about 1 tablespoon into each cupcake cavity of the prepared pan, the batter will be enough to fill 24.

Bake in the middle of the oven for 13 minutes until a toothpick inserted in the middle comes out clean.

Remove from the oven and let cool on a wire rack before removing the coconut mochi from the pan.

Use a butter knife to loosen the coconut mochi from the side of the cupcake cavity and lift it out.