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.

The origin as well as the culinary aspects such as ingredients, types, preparation methods of Dasik and materials and ornamental patterns of Dasik mould(다식판) are discussed and analyzed through the literature survey. 1. The origin of Dasik came from the custom of Umdha(飮茶) together with the Worship of Buddhism(숭불정책) and the abundant production of rice due to the Policy for Agricultural Development(권농정책) of the Koryo Dynasty. 2. The main ingredient of Dasik was rice flour and wheat flour and thereafter, plant materials such as Song-wha(송화), Mungbean starch flour(녹두녹말가루) and Hwang-yul(황율) were followed. Honey, sugar and syrup were used as coagulating agents. Dasik was often colored by the addition of Omija(오미자), a plant material containing red pigment. 3. Originally. Dasik mould was not used until Jeungbo-Sanlim-Kyungje. Major types of Dasik were reviewed from the literature survey. 4. The materials of Dasik mould were wood or porcelain. Their shapes and ornamental patterns were reviewed. Circular design was predominant in the wood and lettered designs were predominant in porcelain. 5. Utilization of Dasik recorded in Koryo-History(고려사) and Chosun-Wangjo Shilloc(조선왕조실록) were reviewed.