PURPOSE: To dough of rice cake is, after the second drying, dipped in water and dried again to make baked rice cake with deepened and uniform crack pattern.

CONSTITUTION: Finely powdered rice is steamed and kneaded into dough. The dough is punched in a shape and the first and second dryings are effected. After the second drying, the punched dough is dipped in cold or warm water, drained and dried again to form cracks on the surface. The cracked dough is baked, seasoned and dried to produce the objective baked rice cake ("senbei" in Japanese) with uniform crack pattern.