The present invention relates to a method for manufacturing rice cake using fermented rice and ramie leave which comprises the following steps: soaking fermented non-glutinous rice with water, and firstly grinding the rice mixing boiled ramie leaves, sugar, and salt water with the firstly ground non-glutinous rice, and aging the mixture before secondly grinding adding water to the secondly ground mixture for kneading wrapping steamed fermented cowpeas with the mixture, and freezing the mixture with the steamed fermented cowpeas and thawing, heating, cooling, and packing the mixture to obtain the rice cake using fermented rice and ramie leaves. According to the method for manufacturing the rice cake using fermented rice and ramie leaves and the rice cake using fermented rice and ramie leaves, the rice cake can be prevented from hardening too fast and be stored for a long time by adding fermented non-glutinous rice and fermented cowpeas. Additionally, ramie leaves and cowpeas are added to the rice cake, so the rice cake using fermented rice and ramie leaves which is highly nutritious and has good flavor can be provided.COPYRIGHT KIPO 2017본 발명은 발효된 멥쌀을 물로 불려 1차 분쇄한 다음, 1차 분쇄된 발효 멥쌀에 삶은 모시잎, 설탕, 소금물을 넣고 혼합하여 숙성시킨 후에 숙성된 혼합물을 2차 분쇄한다. 이어서 2차 분쇄된 혼합물에 물을 넣고 반죽하고 나서 찐 발효 동부를 속에 넣고 감싼 다음 냉동시킨 후에 해동, 가열, 냉각, 포장하여 발효쌀 모시잎떡을 제조한다. 본 발명에 따른 발효쌀 모시잎떡의 제조방법 및 발효쌀 모시잎떡은 발효 멥쌀 및 발효 동부를 첨가함으로써 떡이 빨리 굳는 것을 방지할 뿐만 아니라 떡을 장시간 보관할 수 있다. 또한 떡에 모시잎과 동부가 함유되어 영양가가 높고 향이 좋은 발효쌀 모시잎떡을 제공할 수 있다.
