PURPOSE: A production method of oven-cooked rice cake is provided to improve the crunchiness on the outer surface and the chewiness on the inside of the rice cake. CONSTITUTION: An oven is preheated (S10). 100 parts by weight of glutinous rice flour, 0.005-0.01 parts by weight of salt, and 0.001-0.005 parts by weight of baking powder are mixed to obtain a first mixture (S20). Walnut, almond, and raisin are parboiled in 80-120°；C water for 10-50 seconds (S30). 100 parts by weight of first mixture, 0.05-0.1 part by weight of walnut, 0.01-0.2 parts by weight of almond, and 0.1-0.2 parts by weight of raisin are mixed to obtain a second mixture (S40). 100 parts by weight of first and second mixture is mixed with 0.1-0.2 parts by weight of fresh cream and 0.1-0.2 parts by weight of milk to obtain dough (S50). The dough is molded into a rice cake shape, and firstly roasted in the preheated oven (S60). The firstly roasted rice cake is coated with nappage, and sprinkled with almond slices (S70). The rice cake with the nappage and the almond slices is secondly roasted in the oven (S80). [Reference numerals] (S10) Step of preheating an oven； (S20) Step of mixing glutinous rice, salt, and baking powder (Step of producing a first mixture)； (S30) Step of parboiling nuts (Walnut, almond, and raisin)； (S40) Step of mixing the first mixture + the walnut, almond, and raisin (Step of producing a second mixture)； (S50) Step of mixing the second mixture, fresh cream, and milk (Step of kneading)； (S60) Step of firstly roasting； (S70) Step of adding nappage and almond slices； (S80) Step of secondly roasting본 발명은 찹쌀에 견과류를 혼합하여 반죽을 형성한 후 오븐을 이용하여 찰떡을 제조하여, 겉은 바삭하고 속은 쫀득하며 영양은 높은 오븐 찰떡의 제조방법에 관한 것이다.상기 목적을 달성하기 위한 본 발명의 오븐 찰떡의 제조방법은, 찰떡을 완성하기 위해 오븐을 예열하는 단계(S10)； 찹쌀가루 100 중량부에 대해, 소금 0.005 ~ 0.01 중량부 및 베이킹파우더 0.001 ~ 0.005 중량부를 골고루 혼합하여 1차 혼합물을 제조하는 단계(S20)； 호두, 아몬드 및 건포도를 80 ~ 120 ℃의 물에 10 ~ 50초에 걸쳐 데치는 단계(S30)； 찹쌀가루, 소금 및 베이킹파우더가 골고루 혼합된 상기 1차 혼합물 100 중량부에 대해, 호두 0.05 ~ 0.1 중량부, 아몬드 0
