PURPOSE:To obtain the titled flour, resembling kanbaiko, and having the flavor equal to that of the kanbaiko at a low cost, by adding a rice cake flavor precursor to a material starch and material grains for a rice cake as main raw materials, uniformly mixing the resultant mixture, gelatinizing the mixture under heating, and drying and pulverizing the uniform mixture. CONSTITUTION:A reducing oligosaccharide, e.g. glucose or fructose, is mixed with a rice crude protein obtained by extracting rice, St. John's bread flavor and 3-hydroxy-2-methyl-(4)-pyrone to give a rice cake flavor precursor. About 0.1- 5pts.wt. resultant rice cake flavor precursor is then added to 100pts.wt. main raw materials, e.g. a material starch for a rice cake, e.g. waxy corn starch, or (and) material grains, e.g. waxy corn, containing the material starch for a rice cake, and water is added thereto if necessary to mix them uniformly. The resultant mixture is then gelatinized under heating, dried and pulverized to give the aimed flour resembling kanbaiko (glutinous rice flour).
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