A method for producing a rice cake by using chestnut shell according to the present invention comprises: a first step of producing powder by adding chestnut shell, glutinous rice power, salt, and moisture suitably to a pulverizing device to be ground a second step of sieving powder produced in the first step through a sieve a third step of producing a rice cake by adding sieved powder of the second step and coffee powder to a steamer, by putting a cloth thereon, and by steaming the same a fourth step of cooling the rice cake steamed in the third step a fifth step of rubbing the rice cake cooled in the fourth step a sixth step of cutting the rice cake rubbed in the fifth step a seventh step of adding mung beans to water to be steamed an eighth step of drying moisture of the mung beans steamed in the seventh step, and producing stuffing by adding sugar and salt and a ninth step of adding the mung bean stuffing produced in the eighth step to the rice cake cut in the sixth step, and putting soybean powder thereon. Moreover, in the first step of the method, the powder is produced by adding 20 parts by weight of chestnut shell and 1 part by weight of salt on the basis of 100 parts by weight of glutinous rice powder suitably with moisture to a pulverizing device to be evenly ground. Furthermore, in the third step of the method, time for steaming the sieved powder with coffee powder in a steamer is 30 minutes. In addition, in the seventh step of the method, 3 parts by weight of water on the basis of 1 part by weight of mung beans is poured, and the mung beans are further boiled for 10 to 12 minutes after being boiled until the beans float onto the water. Also, in the eighth step of the method, the stuffing is produced by adding and evenly mixing 0.5 parts by weight of sugar and 0.1 parts by weight of salt on the basis of 1 part by weight of boiled mung beans.COPYRIGHT KIPO 2017본 발명에 따른 율피를 이용한 떡 제조방법은 율피, 찹쌀가루, 소금을 수분을 맞춰 분쇄기에 넣고 갈아서 분말을 제조하는 제 1단계 상기 제 1단계에서 제조한 분말을 체에 치는
