This study aims to establish the most favorable recipe for Mokwapyun. The ingredients were changed in a variety aspects. The kind and amount of sugar and starch are following: white sugar, brown sugar, honey(4T, 5T); white sugar and honey, brown sugar and honey(2T＋2T, 3T＋1T, 3T＋2T). There are potato starch and mungbean starch. In this, the amount of starch to water are 4t to 3t and 5t to 3t. The moisture content of Mokwa was 76.23%, and that of Mokwapyun made of mungbean starch 41∼50%, and the Mokwapyun made of potato starch was 38∼47%. The pH of Mokwa juice was 3.15∼3.43. The brix of Mokwa juice was 5.3%, and that of Mokwapyun made of potato starch was 43.1∼45.9%, and the Mokwapyun made of mungbean starch was 40.1∼46.5%. Mokwapyun tasted the best when it was made of potato starch(starch to water＝4t to 3t) mixed white sugar(3T) and honey(1) than that of made of one kind of sugar, and was higer evaluated the texture.