Abstract: In this study, the flour, glutinous rice flour and chestnut powder were used as the main materials.Then glutinous rice flour, flour, chestnut powder and potato starch were mixed to make puffed chestnut cake by microwave puffing.Firstly, single factor experiments were taken to study the effects on sensory quality of products.After that, the key factors experiments were optimized by using orthogonal experimental design to get optimal technological conditions.The optimum technological conditions were determined as following: the raw material ratio of flour, glutinous rice flour, chestnut powder was 4 ∶ 6 ∶ 8, 20% initial moisture content of the material, 7% potato starch, 100s microwave puffed time, 520W microwave puffed power, 150℃ microwave puffed temperature.At last, the puffed chestnut cake was obtained according to the above technological conditions which had 2.9 point of expansion ratio.