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.

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.

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.

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.

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.