The present invention relates to a rice cake manufacturing method which comprises: a step (S-1) of soaking glutinous rice in water, and then, draining and smashing the rice； a step (S-2) of seasoning and steaming the smashed glutinous rice； and a step (S-3) of cooling the steamed glutinous rice, and then, adding a small amount of flour, and then, punching the mixture to make a rice cake. In the S-1 step, an ingredient, made by mixing glutinous rice and non-glutinous rice with curcumin-diluted water, safflower seed-extracted water, and general water at a weight ratio of 1:1, is soaked in water for 3-10 hours, and then, the ingredient is drained and smashed to prepare a curcumin dough ingredient, a safflower seed dough ingredient, and a general dough ingredient. In the S-2 step, safflower seed powder is mixed with the safflower seed dough ingredient at a weight ratio of 100:2-5 and steamed, and ramie leaf powder is mixed with the general dough ingredient at a weight ratio of 10:1 and steamed. According to the present invention, dough having unique colors is made by using a safflower seed extract, curcumin, and ramie leaves, and then, the dough is mixed, steamed, and extruded at a predetermined ratio to make a rice cake. As such, the present invention is capable of expecting a medical effect of beneficial components of safflower seeds, curcumin, and ramie leaves as well as improving the preference of consumers with an excellent mouthfeel made by safflower seed powder and ramie leaf powder, and moreover, making a contribution to profits of producing farms for each of the ingredients.COPYRIGHT KIPO 2018본 발명은 찹쌀을 수침한 후 물기를 제거한 다음 분쇄하는 단계(S-1)； 상기 분쇄된 찹쌀에 간을 한 후 증자하는 단계(S-2)； 상기 증자된 찹쌉을 방냉한 후 소량의 밀가루를 첨가한 다음 펀칭하여 인절미를 제조하는 단계(S-3):로 이루어진 인절미의 제조방법에 있어서, 상기 S-1 단계는, 커큐민이 희석된 물, 홍화씨 추출액이 희석된 물, 일반 물에 찹쌀과 멥쌀이 1:1의 중량비로 혼합된 재료를 각각 3~10시간 동안 수침한 후 물기를 제거한 다음 분쇄하여 커큐민 반죽재료, 홍화씨 반죽재료, 일반 반죽재료를 준비하도록 구성되고； 상기 S-2 단계에서, 홍화씨 반죽재료에는 홍화씨 분말을 100:2~5의 중량비로 첨가하여 증자하고, 일반 반죽재료에는 모시잎 분말을
