Preheat oven to 350ºF and liberally grease a 9x13 baking pan with cooking spray. In a medium mixing bowl, stir together mochiko powder, cane sugar, Pique Sun Goddess Matcha tea, and baking powder.
In a large mixing bowl, whisk together water, coconut milk, and vanilla extract. Gradually whisk dry ingredients into wet. Pour mixture into the pan. Cover tightly with aluminum foil and bake for 1 hour.
Remove pan from oven and discard foil. Cool completely at room temperature for 2 hours.
Dust the top of mochi with a couple tablespoons of potato starch. Slide a sharp knife around the edges of the pan and invert onto a cutting board. Dust the opposite side with potato starch. Use a knife to cut into squares or use a round (2-inch)cookie cutter to cut out mochi into candies.
Dust each piece of mochi with potato starch then toss a few pieces at a time using a strainer to remove excess potato starch. Store in an airtight container in a dry, cool spot.