This study was designed to revive the disappeared Younsa and to investigate the optimum processing condition and characteristics of Younsa made of the glutinous rice powder. Agitating time of base mixture, thickness of Younsa base, and frying time were examined as the influencing factors in Younsa processings. The textural parameters of Younsa were determined by sensory evaluation and hardness of Younsa was measured by Rheometer. The results were found as follows; 1. In the sensory evaluation, 1) The Younsa base agitated for 10 minutes by agitating machine was favorable. It, however, did not showed any significant difference among products prepared under varying agitaing time-10 minutes, 20 minutes, and 30 minutes. (p<0.05) 2) The thinnest Younsa base (5㎝×4㎝, 1.1-1.5g) showed the most favorable quality and the second quality went to 5㎝×4㎝, 1.6-2.0g, the third 5㎝×4㎝ , 2.1-2.5g, the fourth 5㎝×4㎝, 2.6-3.0g. (p<0.05) 3) In examination of varying frying time, the optimal time for frying Younsa was 12 minutes was 12 minutes in 150℃. However, the quality was found no significant difference between 12 minutes`s fried Younsa and 14 minutes`s. (p<0.05). 2. The hardness of the most favorable Younsa, agitated for 10 minutes, the thinnest (5㎝×4㎝, 1.1-1.5g), and fried for 12 minutes in 150℃ was 0.59-0.73㎏/wt measured by Rheometer. The thickest Younsa base (5㎝×4㎝, 2.6-3.0g) is the hardest (1.26㎏/wt). The most optimal conditions in this experiment were found the same ones which was written in historical literature.