A processing method for starch-dough food comprises: well mixing starch-dough elasticity bodies with a protecting liquid, and to make the protecting liquid adhere to the starch-dough elasticity bodies placing the starch-dough elasticity bodies with protecting liquid into a congealing condition till the protecting liquid become solidified, and forming a protecting layer around the starch-dough elasticity bodies. A starch-dough food manufactured by the processing method mentioned above comprises: a starch-dough elasticity bodies and a protecting layer wrapping around the starch-dough elasticity bodies, wherein the thickness of the protecting layer is somewhere from one tenth to one fifth of the radius of the starch-dough elasticity body.
