PROBLEM TO BE SOLVED: To provide an amylaceous confectionery retaining a soft rice cake like texture.SOLUTION: In the gummi candy-impregnated confectionery, the rate of impregnation of gummi candy impregnated in the amylaceous confectionery having a porous structure is 35% or more, and the rate of impregnation of gummi candy in a cross section at the center part of the confectionery is 70% or more. In a sealed system, the system is pressurized in such a state that the amylaceous confectionery having the porous structure is in contact with gummi liquid, and the pressure in the system is returned to the atmospheric pressure afterward. Thus, the gummi candy is impregnated in the amylaceous confectionery having the porous structure. The amylaceous confectionery retaining the soft rice cake like texture is provided, for example, by a Financier pastery in which the crystal gummi candy is impregnated by pressurization at the maximum pressure in the sealed system under the pressure is 200-10,130 kPa.
