Abstract: In order to study the effect of different varieties and particle sizes of rice flour on the quality of rice cakes, three varieties of japonica rice, indica rice and glutinous rice were selected to prepare 80, 100, 120 and 140 mesh rice flour respectively. By measuring the gelatinization properties of rice flour, texture properties and sensory quality of rice cakes of different varieties and particle sizes, qualitative methods were used to analyze the influence of different varieties and particle sizes of rice flour on the quality of rice cakes. The results showed that: With the increase of mesh number, the mechanical damage of small rice flour particles increased, the water evaporated rapidly, and the moisture content of rice flour gradually decreased; Small particle powder was more likely to absorb water and expand, and the gelatinization temperature gradually decreased. While the decay value and the regeneration value gradually increased, the peak viscosity and final viscosity first increased and then decreased; With the increase of rice flour mesh number, the chewiness of rice cakes gradually decreased, while the hardness and elasticity increased gradually, and the cohesion and sensory scores first increased and then decreased; There were differences in the gelatinization characteristics, aging characteristics and cake quality of different varieties of rice flour, and the particle size of rice flour had a certain influence on the cake quality. When the sieving mesh number was 120, the sensory score of the cake reached the highest. When the sieved mesh of rice flour was smaller than 140 mesh, the texture was too soft, the chewiness was poor when eating, the taste was not good, and the quality of the cake was reduced. Compared with glutinous rice flour, japonica rice flour and indica rice flour were more suitable for making cakes, and the quality of cakes made from japonica rice flour was better. To sum up, the 120-mesh japonica rice flour is more suitable for making cakes.