The present invention relates to a method of manufacturing a steamed rice cake using buckwheat (or black rice) comprising: a step of preparing the nonglutinous rice powder by removing water and pulverizing after soaking buckwheat for a while； a step of mixing the buckwheat powder and nonglutinous rice powder； a step of kneading the buckwheat powder and the nonglutinous rice powder by adding water； a step of adding a fixed amount of the makkoli in the nonglutinous powder； a first fermenting step of fermenting the dough ,in which the fixed amount of makkoli is added, in a fermentor at the constant temperature for a certain time； a second fermenting step of adding a predetermined amount of yeast in the dough and fermenting for a certain time； a third fermenting step of putting the dough passed through the second fermenting step on a kneading frame and fermenting for a certain time； and a step of putting the dough passed through the third fermenting step in a steamer and steaming for a certain time. [Reference numerals] (AA) Step of preparing the nonglutinous rice powder by removing water and pulverizing after soaking buckwheat for a while；(BB) Step of mixing the buckwheat powder and nonglutinous rice powder；(CC) Step of kneading the buckwheat powder and the nonglutinous rice powder by adding water；(DD) Step of adding a fixed amount of the makkoli in the kneaded dough；(EE) First fermenting step of fermenting the dough ,in which the fixed amount of makkoli is added, in a fermentor at the constant temperature for a certain time；(FF) Second fermenting step of adding a predetermined amount of yeast in the dough and fermenting for a certain time；(GG) Third fermenting step of putting the dough passed through the second fermenting step on a kneading frame and fermenting for a certain tim；(HH) Step of putting the dough passed through the third fermenting step in a steamer and steaming for a certain time본 발명은 메밀(또는 흑미)을 이용한 기정떡의 제조방법에 관한 것으로, 보다 구체적으로는, 수세한 멥쌀을 일정시간 물에 불린 후, 물기를
