The present invention relates to a method for manufacturing Artemisia annua rice cake comprising: a rice powder preparing step for washing rice and soaking in water at 20-40°C for 3-6 hours and then pulverizing the drained rice (S100) a dough ingredient preparing step for steaming the rice powder for 30-60 minutes and adding 6-10 parts by weight of ramie leaves to 100 parts by weight of the steamed rice and steaming for 5-15 minutes and adding 0.5-3 parts by weight of Artemisia annua additionally and steaming for 5-15 minutes, and then finely grinding a mixture (S200) a dough preparing step for mixing 30-60 parts by weight of water with 100 parts by weight of the mixture and then kneading (S300) a rice cake shaping step for making the dough into an outer skin and filling the inside of the outer skin with stuffing (S400) and a steaming step for steaming the shaped rice cake by heating with steam (S500), and the Artemisia annua rice cake manufactured by the same method. In case of manufacturing Artemisia annua rice cake using the method of the present invention, the rice cake, which has improved qualities of nutrients, color, and a texture compared to the existing rice cake and which is effective in anti-oxidation and preventing diabetes and immune diseases due to antioxidants and active ingredients increased by a fermented extract of Artemisia annua, can be provided. Additionally, the ramie leaves and Artemisia annua are rich in calcium, magnesium, and iron, but no harmful heavy metals, thereby being usefully applicable to health functional rice cake and functional food.COPYRIGHT KIPO 2015본 발명은 쌀을 세척한 후 20 내지 40℃ 온도의 물에 3 내지 6시간 동안 침지한 다음 물기를 제거한 쌀을 분쇄하는 쌀가루 제조단계(S100) 상기 쌀가루를 30 내지 60분 동안 증자시키고, 상기 증자된 쌀가루 100중량부에 모시잎 6 내지 10중량부를 혼합하여 5 내지 15분 동안 증자한 다음, 개똥쑥 0.5 내지 3중량부를 추가 혼합하여 5 내지 15분 동안 증자한 후 이들 혼합물을 곱게 갈아 제조하는 반죽재료 제조단계(S200) 상기 반죽재료 100중량부에 물 30 내지 60중량부를 혼합하고 반죽하는 반죽물 제조단계(S300) 상기 반죽물을 외피로 하고, 그 내부에 소를 내포시키는 떡 성형단계(S400) 및 상기 성형한 떡을 증기로 가열하여 증숙시키는 증숙단계(S5
