Preheat your oven to 325°F (165°C).

Lightly grease 6 cups of a muffin tin with unsalted butter.

In a medium mixing bowl, whisk together glutinous rice flour, matcha powder, baking powder, and salt until blended.

In a separate bowl, whisk together whole milk, egg, honey, melted unsalted butter, and vanilla extract until smooth.

Gently fold the dry ingredients into the wet mixture, stirring until smooth and syrup-like.

Carefully divide the batter evenly among the greased muffin cups, filling each about three-quarters full.

Bake for 25-30 minutes or until puffy and golden.

Let the mochi bites cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar or drizzle melted dark chocolate before serving.