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, sugar and baking powder, whisk around to combine.
In a medium bowl, add egg, coconut milk, melted butter and vanilla, whisk to combine.
Add the mochiko mixture to the liquid mixture and whisk until smoothly combined, you will get a thin batter.
Spoon about 1 tablespoon into each cupcake cavity of the prepared pan, the batter will be enough to fill 20.
Bake in the middle of the oven for 13 – 15 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.
Store in an air tight container, consume within the week.