The present invention relates to a production method of steamed rice ball cake enabling users to easily produce steamed rice cake by molding cooked rice mixed with unrefined rice wine and brown rice into a rod shape, and molding the rod shaped rice cake into a ball shape. The present invention uses an existing production method of steamed rice cake which is traditional food of Korea, reduces production processes, and enables eaters to easily eat the rice cake. The present invention uses brown rice without a crushing process and a kneading process, and has steps of steaming rice using unrefined rice wine with alcohol components like cooking rice and molding the rice into a rod shape, and then into a ball shape. The temperature of the mixture of the brown rice and the unrefined rice wine is uniformly maintained for inducing a chemical reaction to produce lactic acid and make unique flavor, and to soften the mixture for the steamed rice cake. Brown rice is cleanly washed before removing washing water, and soaked in water for 5 hours. Hot water at 50? is poured to the brown rice after removing the washing water, and the unrefined rice wine is added before putting a lid over a jar and aging the mixture at 15? for more than 5 hours. The mixture is steamed for 30 minutes at 300?.COPYRIGHT KIPO 2014[Reference numerals] (AA) Process drawing for producing steamed rice ball cake mixed with rice wine(BB) Step for washing brown rice to remove washing water(CC) Step for soaking brown rice for five hours(DD) Step for mixing brown rice and unrefined rice wine(EE) Step for aging the mixture at 15? for more than 5 hours(FF) Step for steaming the mixture for 30 minutes at 300?(GG) Step for molding the steamed rice into a rod shape(HH) Step for molding the rod shaped rice cake into a ball shape(II) Complete the production of steamed rice ball cake mixed with rice wine본원은 우리나라 고유 음식인 기정 떡을 제조하는 과정을 응용하여 보다 쉽게 누구나 제조할 수 있도록 막거리 술과 현미를 혼합해서 밥을 지어 가래떡으로 성형하고 이 가래떡을 다시 방울 모양으로 성형하는 방울
