Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 ml of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15% dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 ml honey. Adhesiveness was most proper when 30 g sugar was added to 10% dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of `L` (67.43) and `b` (18.07) were most intensive in Bam-dduk prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 ml of honey gave the highest `a` value, 2.33.