The present invention relates to a rice cake in which a storage period is increased by inhibiting aging and water loss of starch inside the rice cake, and a preparation method therefor. Specifically, the present invention relates to a method for preparing a rice cake containing tagatose, comprising a step of mixing and kneading 100 parts by weight of a grain flour, 0.1-10 parts by weight of salt, 30-70 parts by weight of water, and 0.1-30 parts by weight of tagatose. In addition, the present invention relates to: a rice cake composition containing tagatose, comprising 100 parts by weight of a grain flour, 0.1-10 parts by weight of salt, and 0.1-30 parts by weight of tagatose and a rice cake containing tagatose prepared using the preparation method and/or the composition.
