The results of a study on the effects of variable chestnut content (0~25%) on the palatability of Sulgidduk or steamed rice cake were as follows: moisture content and degrees Brix increased significantly following an increase in chestnut content. L value and a value decreased significantly, whereas b value increased significantly. Sensory evaluation scores increased in the order of 15% > 10% > 25% > 20% > 0% chestnut content. Thus, we believe that the addition of 15% chestnut increases the palatability of Sulgidduk.