Abstract: Japonica glutinous rice, blood glutinous rice and indica glutinous rice as raw materials, determination of its chemical composition and starch retrogradation by gel chromatography , TPA and X -ray diffraction. Results showed that the texture parameters including hardness, adhesive, chewing, and crystallinity of indica glutinous rice cake, which had high peak Ⅲ and low peak II of amylopectin were higher than japonica glutinous rice cake and blood glutinous rice cake, which had nopeak Ⅲ and high peak II. The indica waxy rice cake which was low in fat and high in protein, was easier retrogradation. Ⅱ peak area and hardness, the degree of crystallinity was significantly negatively correlated at the 0.05 level, the correlation coefficients were 0.998 and 0.999, Hardness and degree of crystallinity was a significant positive correlation at the 0.05 level, the correlation coefficient was 1.000.