I make these adorable Capybara Mochi whenever I need a dose of cuteness and comfort. They are my favorite way to enjoy a chewy, sweet treat that’s as fun to make as it is to eat.
My Adorably Chewy Capybara Mochi
This recipe is my go-to for a quick, no-bake dessert that never fails to bring a smile. I love how the soft, pillowy mochi soaks up the rich, sweet brown sugar syrup, and the chewy black pearls add the perfect fun texture. Shaping them into cute capybaras makes the entire process feel like a playful craft project.
Why You’ll Love This Recipe
- Irresistibly Cute: The capybara shapes are incredibly charming and will delight both kids and adults.
- Wonderful Textures: You get the soft, chewy mochi, the sticky sweet syrup, and the bouncy pearls all in one bite.
- No Special Equipment Needed: You don’t need an oven, just a pot and a simple mold.
- Quick to Make: From start to finish, you can have a delicious dessert ready in under 30 minutes.
Ingredients:
For the Mochi:
- 120g glutinous rice flour (water-milled preferred)
- 80ml – 100ml boiling water
For the Brown Sugar Syrup:
- 50g brown sugar (aged or artisanal for best flavor)
- 100ml water
For Assembly:
- 50g quick-cook black tapioca pearls
- Cooled boiled water (for rinsing)
Note on Ingredients: The quality of brown sugar makes a big difference in the flavor of the syrup. A good, dark brown sugar will give a deeper, more caramel-like taste. If your mochi dough feels too dry and crumbly, add more boiling water, 1 teaspoon at a time, until it comes together.
Instructions:
- Prepare the Tapioca Pearls
Cook the 50g of black tapioca pearls according to the package directions. This usually involves boiling them for 10-15 minutes and then letting them sit, covered, for another 5-10 minutes until fully cooked through.
Once cooked, drain them and rinse briefly under cool, boiled water to stop the cooking process and remove excess starch. Set them aside.
- Make the Mochi Dough
Place the 120g of glutinous rice flour in a medium-sized, heat-proof bowl.
Carefully pour in 80ml of freshly boiled water. Immediately begin to stir with a spatula or wooden spoon. The mixture will look crumbly and dry at first.
Once it’s cool enough to handle, use your hands to knead the dough directly in the bowl for 3-5 minutes until it forms a smooth, soft, and pliable ball. If the dough is too dry and won’t come together, add more boiling water, one teaspoon at a time. If it’s too sticky, dust your hands with a little extra dry glutinous rice flour.
- Shape the Capybaras
Place the smooth dough on a surface lightly dusted with glutinous rice flour. Use a rolling pin to roll it out to a uniform thickness of about 1cm.
Press your capybara-shaped cookie cutter firmly into the dough. Gently push the shaped mochi out of the cutter and onto a plate or tray lined with parchment paper.
Gather the dough scraps, re-roll them, and continue cutting out shapes until all the dough is used.
- Cook the Mochi
Bring a medium pot of water to a gentle boil over medium heat.
Carefully drop the shaped mochi into the water. Do not overcrowd the pot; cook in batches if necessary.
The mochi will sink at first and then float to the surface. Once they are floating, let them cook for an additional 1-2 minutes to ensure the inside is fully cooked and soft.
Use a slotted spoon to remove the mochi from the water and immediately place them into a bowl of cooled, boiled water. Let them sit for 30-60 seconds to cool and become extra chewy, then drain.
- Make the Syrup and Assemble
In a small saucepan, combine the 50g of brown sugar and 100ml of water. Heat over medium-low heat, stirring constantly, until the sugar has completely dissolved and the syrup begins to bubble gently and slightly thicken. This should take about 3-5 minutes.
Add the cooked tapioca pearls and the drained mochi to the saucepan. Gently toss everything together for 1-2 minutes until the mochi and pearls are fully coated in the warm, glossy syrup.
Serve immediately in a bowl, drizzled with any extra syrup from the pan.
Frequently Asked Questions
I don’t have a capybara mold. What can I use instead?
No problem! You can simply roll the dough into small, bite-sized balls. A bottle cap can also be used to cut out perfect little circles.
Can I make the mochi ahead of time?
It is absolutely best served fresh. However, you can store cooked, plain mochi (without syrup) in an airtight container in the fridge for a day. To serve, reheat them gently in the brown sugar syrup to make them soft again.
My syrup became too thick and hard. What did I do wrong?
This means it was likely cooked over too high heat or for too long. Always use medium-low heat and keep stirring. If it becomes too thick, you can always stir in a tablespoon of water to thin it out.
Easy Brown Sugar Pearl Mochi
Ingredients
For the Mochi:
- 120 g glutinous rice flour water-milled preferred
- 80 ml - 100ml boiling water
For the Brown Sugar Syrup:
- 50 g brown sugar aged or artisanal for best flavor
- 100 ml water
For Assembly:
- 50 g quick-cook black tapioca pearls
- Cooled boiled water for rinsing
Instructions
Prepare the Tapioca Pearls
- Cook the 50g of black tapioca pearls according to the package directions. This usually involves boiling them for 10-15 minutes and then letting them sit, covered, for another 5-10 minutes until fully cooked through.
- Once cooked, drain them and rinse briefly under cool, boiled water to stop the cooking process and remove excess starch. Set them aside.
Make the Mochi Dough
- Place the 120g of glutinous rice flour in a medium-sized, heat-proof bowl.
- Carefully pour in 80ml of freshly boiled water. Immediately begin to stir with a spatula or wooden spoon. The mixture will look crumbly and dry at first.
- Once it's cool enough to handle, use your hands to knead the dough directly in the bowl for 3-5 minutes until it forms a smooth, soft, and pliable ball. If the dough is too dry and won't come together, add more boiling water, one teaspoon at a time. If it's too sticky, dust your hands with a little extra dry glutinous rice flour.
Shape the Capybaras
- Place the smooth dough on a surface lightly dusted with glutinous rice flour. Use a rolling pin to roll it out to a uniform thickness of about 1cm.
- Press your capybara-shaped cookie cutter firmly into the dough. Gently push the shaped mochi out of the cutter and onto a plate or tray lined with parchment paper.
- Gather the dough scraps, re-roll them, and continue cutting out shapes until all the dough is used.
Cook the Mochi
- Bring a medium pot of water to a gentle boil over medium heat.
- Carefully drop the shaped mochi into the water. Do not overcrowd the pot; cook in batches if necessary.
- The mochi will sink at first and then float to the surface. Once they are floating, let them cook for an additional 1-2 minutes to ensure the inside is fully cooked and soft.
- Use a slotted spoon to remove the mochi from the water and immediately place them into a bowl of cooled, boiled water. Let them sit for 30-60 seconds to cool and become extra chewy, then drain.
Make the Syrup and Assemble
- In a small saucepan, combine the 50g of brown sugar and 100ml of water. Heat over medium-low heat, stirring constantly, until the sugar has completely dissolved and the syrup begins to bubble gently and slightly thicken. This should take about 3-5 minutes.
- Add the cooked tapioca pearls and the drained mochi to the saucepan. Gently toss everything together for 1-2 minutes until the mochi and pearls are fully coated in the warm, glossy syrup.
- Serve immediately in a bowl, drizzled with any extra syrup from the pan.
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