The present invention relates to a traditional Korean acasia snack and a method for manufacturing the same. More particularly, the method includes: an acasia flower drying and grinding step of drying acasia flowers and making the acasia flower into acasia flower powder by using a grinder； a base material preparing step, performed selectively or simultaneity with the acasia flower drying and grinding step, of preparing sticky rice powder, obtained by soaking skicky rice in water, ripening the sticky rice, and finely grinding the sticky rice, and bean liquid, produced by soaking beans in water, mixing the beans and water, and grinding the beans； a base producing step of producing a base by adding the acasia flower powder into the base material, prepared in the base material preparing step, mixing the same, and shaping the same in a certain shape； a base drying and ripening step of drying and ripening the base, produced in the base producing setp； a frying step of firstly frying the base, dried and ripened in the base drying and ripening step, in oil at 60-70°；C and then secondly frying the base in oil at 180-200°；C； a flake applying step of producing the traditional Korean acasia snack by applying one from honey, taffy, or starchy syrup to the base, firstly and secondly fried in the frying step, and applying rice flakes mixed with the acasia flower powder to the base. According to the present invention, the acasia flower powder is added to the base and the flakes during a process for manufacturing a traditional Korean snack. Therefore, the traditional Korean snack has aroma of the acasia flower. Active ingredients of the acasia flower are added to the traditional Korean snack to enhance taste and functionality. Consequently, preference of consumers is increased.본 발명은 아카시아한과 및 그 제조방법에 관한 것으로, 보다 구체적으로는 아카시아꽃을 건조시킨 후, 분쇄기를 이용하여 아카시아꽃분말로 제조하는 아카시아꽃건조및분쇄단계； 상기 아카시아꽃건조및분쇄단계와 동시에 또는 선택적으로 수행되며, 찹쌀을 물에 침지시켜 숙성시킨 다음 곱게 빻아서 제조한 찹쌀가루와, 콩을 물에 불린 다음 불린 콩에 물을 혼합하여 갈아서 제조한 콩물
