The present invention relates to a method for producing rice cakes for rice cakes, comprising the steps of: (a) a semi-step (S10) in which rice and rice are mixed at a weight ratio of 1: 1； (10) A first grinding step (S30) of grinding the black rice and the rice immersed in the diluting water and then pulverizing the pulp with a particle size of 10 to 50 mesh； A kneading and aging step (S40) in which crushed black rice and rice are rottenly kneaded with water and aged at a low temperature of 5 to 10 DEG C for 2 to 3 hours (S40)； and aging the aged dough at a high temperature of 110 to 120 DEG C (S50) of forming steamed rice cake for about 40 minutes to about 40 minutes, shaping the rice cake formed through the steaming step (S50) into a rice cake (S60), forming a rice cake on the surface of the rice cake (S70) of arranging the grains on the surface of the rice glaze, A first drying step (S80) of drying the rice cake at a low temperature of 2 to 5 占 폚 for 2 days or more； a step of cutting the rice cake having been subjected to the first drying step (S80) to a predetermined size, (Step S90). In this case, It is possible to supply excellent nutritional ingredients to the person who consumes the rice cake, and also to improve the taste of rice cake soup due to the flavor of the black rice and the rice wine by manufacturing the rice cake using the black rice and the moth There is an effect. Moreover, the rice cake can be easily completed by pouring the rice cake into the boiling water, so that the rice cake can be easily ingested, which is very convenient and convenient to cook, and the juice adhered to the surface of the rice cake is released into the water, So that it is possible to cook the rice cake soup which is more excellent in flavor and pulls out the fine-grained rice cake.본 발명은 떡국용 매생이 떡 제조방법에 관한 것으로, 그 구성은 흑미와 쌀을 1:1 중량비율로 혼합하여 세미하는 세미단계(S10)；와, 세미된 흑미와 쌀을 커피 원액을 물로 희석한 희석수에 5시간 동안 침지시키는 침지단계(S20)；와, 희석수에 침지된 흑미와 쌀을 회수한 후, 입도 10 내지 50 메쉬(mesh)로 분쇄하는 제1분쇄단계(S30
