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This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness, softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20 ~ 30% black pigmented rice flour and 70% honey syrup were the most higher . Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour. the values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.
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