The present invention is a rice shell structure comprising a first rice pulp layer, at least one intermediate filling layer and a second rice pulp layer, the first and second rice pulp layers are steamed by rice puree. The first and second rice cake layers are steamed when the rice shell structure is eaten, and the intermediate filling layer is laminated between the first and second rice pulp layers. When the shape is fixed and the surface is fried, the consumer will feel the multi-layered taste on the surface and inside of the first and second rice cake layers, and will also smell the aroma of the rice food heated and browned, and bite during eating. The action of simmering or cutting does not cause loosening of the rice, which is convenient to eat, and can increase the variability of the middle filling layer, greatly improving its innovation and appeal to consumers.本創作係一種米貝果結構，其包含有一第一米漿糕層、至少一中間餡料層及一第二米漿糕層所組成，該第一、二米漿糕層係由米漿蒸炊定型，而該等中間餡料層係夾設於第一、二米漿糕層之間相互層疊，藉此，米貝果結構於食用時，該第一、二米漿糕層係經蒸炊定型、油煎表面，食用者會感受到該第一、二米漿糕層表面與內部之多層次口感，同時也會聞到米食受熱而焦黃所產生的香氣，且於食用時的咬、啃或分切等動作不會發生米飯鬆散脫落的狀況，可方便食用，且能增加中間餡料層的變化性，大幅提升其創新性及對消費者的吸引力。
