A method for preventing glutinous rice cake from aging by using glycerin and glycerin esters of fatty acids is provided to produce high-quality glutinous rice cake with sticky and soft textures. A production process of glutinous rice cake using glycerin and glycerin esters of fatty acids comprises the steps of: soaking glutinous rice in water, dehydrating, firstly grinding, mixing ingredients, secondly grinding, steam-punching, cooling, forming, quick-freezing, and packing. In the mixing step, 100~200wt.pt. of glycerin and 10~20wt.pt. of glycerin esters of fatty acids are used, based on 750wt.pt. of glutinous rice. The weight ratio of the glycerin and the glycerin esters of fatty acids is 20:1.
