I have friends (including myself) who are diabetic and need to control their diet so I’ve been making sugar-free mooncakes for several years (read about my blog posts, Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste and Sugar-Free Traditional Cantonese Mooncakes for more details). Realizing that some other friends or their kids have food allergies, I have the urge to make some special mooncakes for them such that people with common food allergies could also enjoy. The mooncake recipe I’m going to share below contains no sugar, eggs, gluten, dairy or nuts. When my daughter saw the note “sugar-free, egg-free, gluten-free, dairy-free, nut-free” written on the mooncakes that I gave to my friends, “then what’s in there?” she asked in Cantonese. Well, yes there are lots of ingredients missing there, but they are surely made with lots of love and care!!! She was also very proud of herself as she has helped me to cook the red bean paste.
身邊有些朋友(包括自己)是糖尿病患者需要控制飲食，過去幾年EC都會製作無糖月餅送贈他們(詳細食譜可參考無糖脆皮抹茶紅豆月餅和無糖廣式蛋黃蓮蓉月餅 )。後來逐漸得知原來身邊朋友甚或朋友的孩子都有食物敏感，有見及此，今年便決心做些特製月餅讓有食物敏感的朋友們都可以安心食用。今天準備分享的月餅食譜不含蔗糖、蛋、麩質、奶製品和果仁。當女兒看見EC給友人的月餅上貼著“sugar-free, egg-free, gluten-free, dairy-free, nut-free”的便條時不禁問EC“咁有乜嘢呀？”對，很多材料都沒有，但絕對有EC對朋友滿滿的愛和關懷呀！女兒也很開心自己有份參與其中幫忙製作紅豆餡。
Ok fine it’s time to reveal. My special mooncakes are mainly made with red beans and white kidney beans, along with a small amount of glutinous rice flour, oil and sweetened with natural sugar substitute that won’t cause a rise in the blood sugar (both beans contain carbohydrates though so you still need to calculate carbohydrate intake). I first got the idea from Momoyama mooncake recipes that I searched online but then I followed the Japanese wagashi way to make the dough. This Japanese confection, called Nerikiri, is made with sweetened white bean paste “Shiro-an” and soft mochi paste “Gyūhi”. I’ve adapted the recipes from Japan by Food, Chef Iso and Kohakuto to create a simplified, sugar-free version and applied it to mooncake making. I flavored the dough with matcha powder, but you could add different ingredients and/or food coloring for other flavors and colors as well.
好了，不賣關子了！這些特製月餅主要用紅豆和白雲豆製作，另加少量糯米粉和油，並以不會令血糖上升的天然代糖調味(兩種豆均含碳水化合物因此食用時仍要計算分量 )。製作靈感來自網上的桃山皮月餅食譜，然後EC就加入日式和菓子的元素改製成月餅。這些叫做練切(neri-kiri/練り切り)的和菓子以白豆沙(shiro-an/白餡)和白玉粉做成的糯米糰(Gyūhi/求肥)搓成，EC參考了Japan by Food，Chef Iso和Kohakuto幾個食譜製作出簡化的無糖版本，然後配合紅豆餡製作無糖月餅。月餅外皮用綠茶粉調味，但只要選用相應的食材和/或色素即可轉換成不同口味和顏色。
The dough and filling ratio of the mooncake is 2 to 3, meaning 20 g of dough and 30 g of filling for a 50-g mooncake mold. If you have difficulty wrapping the filling or would prefer less filling then feel free to adjust to a 1 to 1 ratio (25 g each for dough and filling). Just make sure to make more dough so that you have enough.
月餅的皮餡比例為2比3(50克月模用20克外皮和30克內餡)，若覺得難包的話或不想吃太多餡可將比例調整為1比1，即皮和餡各25克，但製作外皮時就要做多一點。
Please note that both the mooncake dough and filling are fully cooked and the mooncake is ready to eat right after shaping without further cooking or baking. For food safety’s sake, please wear disposable plastic gloves while working and make sure that your work area is clean.
注意月餅外皮和內餡都是熟的，包好後基本上已可直接食用不用放入焗爐焗熟。因此製作時請配戴即棄手套並保持製作地方清潔衛生。
The red bean paste used here is made from red beans with skin removed and therefore the bean paste color is lighter. If you don’t want to do this extra step to remove the skin you could blend the cooked beans with a stick blender or in a food processor before wringing out the water. The red bean paste will also have a darker color. If you have an electric pressure cooker such as an Instant Pot, the bean cooking time can be greatly reduced to just 30 minutes. Check out my other blog posts, Sugar-Free White Bean Paste and Sugar-Free Sweet Red Bean Paste for more details.
這裏使用的是內餡是去皮豆沙餡，因此色澤上面較淺。不想浪費時間去掉紅豆皮的話可把煮好的紅豆直接用攪拌棒或放入食物處理機內打碎成茸才脫水，而紅豆餡的色澤亦會深一些。若家中擁有電子壓力鍋(如Instant Pot)，煮豆時間只需半小時，詳情請參考無糖白豆沙餡和無糖廣式豆沙餡。
Sugar-Free Matcha Red Bean Nerikiri Mooncakes (Egg-Free, Dairy-Free, Gluten-Free, Nut-Free)
無糖抹茶紅豆日式練切月餅(無蛋，無奶製品，無麩質，無果仁)
For 50 g mooncake mold, makes 6
6個50克迷你月餅模份量
Ingredients
For the Sweet Red Bean Paste
200 g strained red bean paste (made from 100 g dried red beans)
40 g erythritol/oligosaccharide blend sugar substitute (I used Swerve)
20 g Korean Oligo syrup
30 g grapeseed oil
1 g salt
For the Sweet White Bean Paste
100 g strained white bean paste (made from 50 g dried white kidney beans)
25 g erythritol/oligosaccharide blend sugar substitute (I used Swerve)
10 g Korean Oligo syrup
10 g grapeseed oil
0.5 g salt
For the Matcha Nerikiri Dough
120 g sweet white bean paste
6 g glutinous rice flour
12 g water
3 g erythritol/oligosaccharide blend sugar substitute (I used Swerve)
1.8 to 2.4 g matcha powder
材料
紅豆沙餡
脫水紅豆沙(用大約100克乾燥紅豆製作) 200克
赤藻醣醇/寡糖混合天然代糖(EC用Swerve) 40克
韓國低聚糖漿 20克
葡萄籽油 30克
鹽 1克
白豆沙餡
脫水白豆沙(用大約50克乾燥白雲豆製作) 100克
赤藻醣醇/寡糖混合天然代糖(EC用Swerve) 25克
韓國低聚糖漿 10克
葡萄籽油 10克
鹽 0.5克
抹茶練切外皮
白豆沙餡 120克
糯米粉 6克
水 12克
赤藻醣醇/寡糖混合天然代糖(EC用Swerve) 3克
抹茶粉 1.8 – 2.4克
Directions 做法
For the Sweet Red Bean Paste 紅豆沙餡
Rinse 100 g of dried red beans then place in a pot. Add enough water to cover the beans. Bring water to a boil and simmer over medium heat for 2 to 3 minutes. Remove from heat. Pour beans over a strainer and rinse them under cold running water. Drain and place beans back into the pot, add water and repeat this cooking process two more times. Rinse and drain again.
**This pre-cooking step helps to remove any impurities and bitter flavor from the beans.
把100克乾燥紅豆洗凈後放進小鍋中，加進蓋過豆的水量，煮滾後中火煮兩至三分鐘後離火，把豆倒進大篩子內以冷水沖洗後瀝乾，放回小鍋中加水重複以上步驟多煮兩次，倒出後再次把紅豆沖洗乾淨並瀝乾。
**這重覆洗煮的步驟可去掉雜質、豆腥和澀味
Place drained beans in a pot and add enough water to cover the beans. Bring to a boil then simmer over medium-low heat until beans are tender, 60 to 90 minutes. Check water level occasionally to make sure the beans are always covered in water. Skim off any foam that floats on top during the cooking process. Drain beans and discard the liquid. Press the cooked beans through a sieve to filter out the skin and make a smooth puree. Line a large bowl with two layers of cheesecloth and pour the puree inside. Wrap beans with cheesecloth and squeeze out excess liquid. Collect strained red bean paste in a bowl.
把瀝乾的紅豆放入鍋中加入蓋過豆的清水，煮滾後轉中小火煮60至90分鐘至豆身變軟，中途要留意水量確保水份沒有煮乾，表面浮起的泡沫亦要撈走，把煮好的豆倒出瀝乾水分，將豆壓過篩濾去紅豆的外皮成軟滑豆蓉，用兩層白棉布包裹後用手擰出水份，將已脫水的紅豆沙轉放在碗中。
Place 200 g of strained red bean paste, salt, sugar substitute, syrup and oil in a non-stick pan or wok and stir to combine. Over medium-low heat and with constant stirring, cook until the paste clumps together without sticking to the side of the pan or the spatula and forms a soft paste. Remove from heat. Transfer to a bowl and press a plastic wrap directly over the surface of the bean paste to prevent drying out. Cool to room temperature then divide paste into 6 equal portions of 30 g each. Shape each into a ball. Cover with plastic wrap and freeze for 20 minutes before using.
**Using semi-frozen bean paste will make the shaping process easier
不沾鑊中加入200克脫水紅豆沙、鹽、天然代糖、低聚糖漿和油拌匀後中小火不斷翻炒收乾水份，翻炒至豆沙黏成一團成軟身餡料並不再黏鑊及鏟子後離火，轉放到大碗中以保鮮紙貼著餡料表面蓋好防乾，放涼至室溫後分成6等份，每份30克，搓圓後用保鮮紙蓋好放進冰箱冷凍大約20分鐘至半硬才使用。
**將紅豆餡冰至半硬狀態才包餡會比較容易操作。
For the Sweet White Bean Paste 白豆沙餡
Rinse 50 g of dried white kidney beans then place in a pot. Add enough water to cover the beans. Bring water to a boil and simmer over medium heat for 2 to 3 minutes. Remove from heat. Pour beans over a strainer and rinse them under cold running water. Drain and place beans back into the pot, add water and repeat this cooking process two more times. Drain well then peel off and discard the skin of each bean. Rinse and drain the hulled beans again.
**This pre-cooking step serves to soften the skin quickly without the need of soaking overnight. It also helps to remove any impurities and bitter flavor from the beans.
把50克的乾燥白雲豆洗凈後放進小鍋中，加進蓋過豆的水量，煮滾後中火煮兩至三分鐘後離火，把豆倒進大篩子內以冷水沖洗後瀝乾，放回小鍋中加水重複以上步驟多煮兩次，倒出瀝乾後把豆的外皮撕掉和丟棄，再次把白雲豆沖洗乾淨並瀝乾。
**這重覆洗煮的步驟可使白雲豆的外皮快速軟化而不用浸過夜，亦可去掉雜質、豆腥和澀味
Place drained beans in a pot and add enough water to cover the beans. Bring to a boil then simmer over medium-low heat until beans are tender, about 1 hour. Check water level occasionally to make sure the beans are always covered in water. Skim off any foam that floats on top during the cooking process. Drain beans and discard the liquid. Press the cooked beans through a sieve to make a smooth puree. Line a large bowl with two layers of cheesecloth and pour the puree inside. Wrap beans with cheesecloth and squeeze out excess liquid. Collect strained bean paste in a bowl.
把瀝乾的白雲豆放入鍋中加入蓋過豆的清水，煮滾後轉中小火煮大約一小時至豆身軟爛，中途要留意水量確保水份沒有煮乾，表面浮起的泡沫亦要撈走，把煮好的豆倒出瀝乾水分，將豆壓過篩成軟滑豆蓉，用兩層白棉布包裹後用手擰出水份，將已脫水的白豆沙轉放在碗中備用。
Place 100 g of strained white bean paste, salt, sugar substitute, syrup and oil in a non-stick pan or wok and stir to combine. Over medium-low heat and with constant stirring, cook until the paste is firm and clumps together without sticking to the side of the pan and the spatula. Remove from heat. Transfer to a bowl and press a plastic wrap directly over the surface of the bean paste to prevent drying out. Cool to room temperature.
**the white bean paste has to be much firmer than the red beans paste or else the nerikiri dough will be very sticky
不沾鑊中加入100克脫水白豆沙、鹽、天然代糖、低聚糖漿和油拌匀後中小火不斷翻炒收乾水份，翻炒至豆沙黏成一團成挺身餡料並不再黏鑊及鏟子後離火，轉放到大碗中，以保鮮紙貼著餡料表面蓋好防乾室溫放涼備用。
** 白豆沙要比紅豆沙炒得更挺身，否則 練切外皮會十分黏手
For the Nerikiri Dough 練切外皮
Stir glutinous rice flour and sugar substitute together in a small bowl. Add water and mix to form a smooth mixture. Pour mixture into a non-stick pan and heat over low heat with constant stirring until the mixture forms a soft dough (Gyūhi). Remove from heat. Add ⅓ of the sweet white bean paste and stir to combine. Add remaining sweet white bean paste and stir to form a soft dough (Nerikiri) that can be shaped with your hands. If the dough is very sticky then heat over low heat to evaporate more moisture. Stir in matcha powder and knead until the dough is cool to the touch. Divide the dough into 6 equal portions around 20 g each. Shape each into a ball. Cover with plastic wrap until ready to use.
小碗內放糯米粉和天然代糖拌勻，加水拌至無顆粒後倒入不沾鍋中，開小火加熱邊煮邊攪拌直至混合物成糰做成求肥後離火，先加入三分一白豆沙餡用膠刮拌勻，然後加入餘下白豆沙餡拌勻做成不黏手的柔軟練切麵糰，若麵糰過黏可開小火重新加熱翻炒進一步蒸發水份，調節好柔軟度後加入抹茶粉拌匀，搓至室溫後將麵糰分成6等份，每份約20克，搓圓後用保鮮紙蓋好防乾備用。
For Shaping 月餅造型
Take a portion of nerikiri dough and flatten into a disc that is slightly thinner around the edges. With the smoother side of the dough facing down, place a ball of red bean filling in the middle. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Shape the stuffed dough into a smooth ball again. Repeat with remaining portions.
**the nerikiri dough should be very soft but not sticky. If the dough cracks when flattened then readjust the consistency by kneading in a drop (or two drops) of drinking water into the dough.
取一份練切外皮用手按扁，中央要比邊緣厚，將較滑的一面朝下放在掌心，包入一顆紅豆內餡並收口(EC用虎口位把餅皮慢慢往上推並收口)，搓至光滑和滾圓，重覆包入餘下內餡。
**此時練切外皮應十分柔軟並不黏手，若按扁外皮時邊緣出現龜裂可揉進一至兩滴飲用水重新調整柔軟度
Insert a stuffed mooncake into a 50-g mooncake mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a parchment paper lined work surface then press down onto the plunger several times to make an imprint. Press the plunger down again to release the mooncake. Repeat with the rest of the dough. The mooncakes are ready to serve or be packaged.
**the dough shouldn’t be sticking to the mold. If the mooncake doesn’t release from the mold after the plunger is pressed, tilt the mold and tap it on the table several times and the mooncake should fall right out. If the mold must be coated, use only potato starch (katakuriko) or cooked glutinous rice flour.
把包好餡的月餅放入50克月餅模中(收口向外)，輕輕把月餅依模形按平，把模反轉放在已墊牛油紙的工作枱上，按下把手壓幾下印上花紋，之後按動把手推出月餅，繼續完成餘下壓花後可直接食用或入袋包裝。
**月餅不會太黏模因此不用掃粉，若按動把手時不能推出月餅可傾斜月餅模往枱上敲幾下，月餅便會離模跌出，倘若真的要掃粉只能用片栗粉或炒熟的糯米粉
The mooncakes are best eaten within two days. For longer storage, keep them in an airtight container in the freezer no longer than a month and thaw at room temperature or defrost in the microwave with low power before serving.
月餅適宜在兩天內享用，放冰箱冷凍可保存不多於一個月，食用前放室溫自然解凍或用微波爐低溫加熱解凍即可。
My very first batch of nerikiri dough was a bit too sticky. I also added too much matcha powder.
第一次試作的練切外皮有點兒過黏，抹茶粉也重手了。
My final product after some trial and error. The Nerikiri dough was of perfect consistency and the impression of the mooncake was so pretty.
改良過後練切外皮軟硬度適中，月餅壓花後十分漂亮。
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