Rice flour products have more problems compared with flour products. Generally, dumplings are prepared from rice flour by adding glutinous rice flour to the dumpling mixture. Therefore, we examined the effects of adding glutinous rice flour on the quality of rice flour cakes. The samples of rice flour cake were examined with respect to their volume ratio, color difference, texture properties, and microstructure and were subjected to sensory evaluation. We observed that the cakes containing 20％ fine grains of glutinous rice flour yielded the best results in the sensory evaluation.
