PURPOSE: Rice cake is rapidly frozen in a mold frame, then, softened so that it can be cut with a device, cut and stuffed to give roasted rice cake pieces including stuffing, thus having unique taste and texture.

CONSTITUTION: Steamed rice is kneaded, the rice cake is charged in a mold frame and rapidly frozen to -20W-30°C. The frozen rice cake is then out of the mold and the rice cake of a box form is stood at 3W5°C for a certain period of time to make the quality uniform both in the surface and core parts. Then, the rice cake is cooled down to -20W-30°C, cut into pieces of 3W4mm thickness and dried until the final water content comes down to about 20%. Then, the rice cake pieces are baked in molds to give roasted rice cake with hard shells and porous core. The rice cake pieces are seasoned by oil-spraying and salting and stuffed with cream or the like to give the objective stuffed rice cake.