Add rinsed red beans and water to a saucepan over medium high heat.

Bring the water to boil and cook for 5 minutes.

Then discard the water, leaving the red beans in the pan.

Add more water and bring to boil again, and cover with lid. Turn down the heat and let it simmer for 1 hour until you can easily mash the beans with your fingers.

In a microwave-safe bowl, whisk together mochiko, sugar, water, and optional food coloring. It’s important to whisk until everything is dissolved completely.

Cover the bowl with plastic wrap or kitchen towel loosely.

Microwave at full power for 2 minutes. Take it out and mix with a wet spatula. Cover and microwave for 30 more seconds until the dough becomes slightly translucent.

Transfer the cooked mochi dough onto the cornstarch-dusted parchment paper. Sprinkle a thin layer of cornstarch onto the dough.

Divide the dough into 3 to 4 equal parts and flatten each one into a circular shape. You can easily stretch the dough using your hands. (If your dough is too hot, wait for a few minutes until it’s cool enough to handle.)

Scoop out about 1 tablespoon of red bean paste and place it in the center of the mochi wrapper.

Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.

Tap the bottom of mochi with cornstarch. Brush the assembled vegan mochi with a brush gently to remove excess cornstarch.

Repeat this process for the rest of the dough and fillings. Serve at room temperate. They can be store in the fridge for up to 2 days.