In a large mixing bowl, combine the instant bread mix with warm water, granular sugar, active dry yeast, vegetable oil, and salt. Stir until smooth. Gradually add red food coloring to reach desired shade.

Divide the dough into 12 equal portions. Shape into balls and arrange on a greased cookie sheet. Cover with a damp towel and let rise until doubled, about 30-45 minutes.

Combine rice flour, a bit of warm water, granulated sugar, oil, and salt in a bowl. Mix until combined, then gradually add black food coloring to achieve a thick paste. Let it thicken for about 15 minutes.

Generously smear the black topping over each red dough ball, ensuring an even coat. Allow to rest for another 15 minutes.

Preheat oven as per instant bread mix instructions, usually around 375°F. Bake risen dough balls for 20-30 minutes or until golden brown and hollow sounding when tapped.

Allow bread to cool on a wire rack for about 10 minutes before serving warm or at room temperature.