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Preheat your oven to 350°F and grease a 9x9 pan.
Bring a pot of water to a boil. Cook the tang yuan according to package instructions until they float. Remove and set aside.
In a large bowl, whisk together mochiko, sugar, matcha powder, salt, and baking powder.
Add coconut milk, eggs, and melted butter and stir until smooth.
Pour the batter into your prepared pan.
Press the cooked tang yuan evenly into the batter.
Bake for 50 minutes or until the edges are set and slightly crispy.
Let it cool completely before slicing and serving.