The objective of this study was to evauate the effect of the Shinggumchopyun when the making of Shinggumchopyun with the several kinds oif sweeteners and amount of water on the texture. The evaluation of these results were as followings: 1. The standard recipes of Shinggumchopyun were three cases. The first case was rice powder 350g, Shinggumchopyun powder 7g, sugar 50g, water 90㎖. The second case was rice posder 350g, Singamcho powder 7g, syrup 50㎖, water 60㎖. The third case was rice posder 350g, Singamcho powder 7g, syrup 50㎖. water 60㎖. 2. According to the sensory evaluation, there were significant differences of appearance, softness, moistness and over all quality among samples. And there were no significant differences of color, flavor,grain and chewiness among samples. 3. The moisture contents of Singgamchopyun were (syrup) 40.14%, (honey) 41.17%, (sugar) 43.46%. 4. Judging from the results of Instron Universal Testing Machine, it was found that there were no significant differences in each treatment of the Cohesiveness, Springiness,gumminess, Chewiness of Singamchopyun without only hardness.