Attempts were made to improve gelatinization, saccharification and panfrying processes for mass production of Nochi, a kind of traditional Korean rice cake. Gelatinization of waxy rice powder with 20∼55% of moisture content were completed within a minute at 120℃ or above by using the extrusion cooker. Among enzymes tested for liquefaction and saccharification of the gelatinized rice, in place of malt, BAN (0.53%)＋β-amlyase (4.27%) was the most suitable enzymes for the production of Nochi. Panfrying process of Nochi was drastically shortened by heating Nochi dough for 1 minute in a microwave oven and subsequently panfrying at 150℃ for 7 minutes.