The present invention relates to a rice cake and a rice cake cooking method including a step of producing a grain powder by grinding grains after socking the grains in water； a step of producing paste by mixing rice wine with the grain power； a step of fermenting the paste； a first steaming step of cooking a rice cake by steaming the fermented paste inside a steamer； a step of placing an egg on the rice cake during the first steaming step； and a second steaming step of steaming the rice cake on which the egg is added. Accordingly, the rice cake with a texture of bread, not a texture of a normal rice cake and the rice cake cooking method are provided.본 발명은 떡 및 떡 제조방법에 관한 것으로, 물에 곡물을 불린 후 빻아서 곡물가루로 만드는 단계, 곡물가루에 막걸리를 혼합하여 반죽을 만드는 단계, 반죽을 숙성 시키는 단계, 숙성된 반죽을 찜기에 쪄 떡을 만드는 제 1찜 단계, 제 1찜 도중 떡 위에 계란을 얹는 단계 및 계란이 추가된 떡을 다시 찌는 제 2찜 단계를 거쳐 떡의 식감이 아닌 빵의 식감을 가진 떡 및 떡 제조방법을 제공할 수 있다.
