Abstract: The rice cakes play an important role in traditional Asian cuisine, which are prone to retrogradation during storage, resulting in quality deterioration and shortened shelf life. Currently, systematic reviews of the mechanisms and regulatory strategies for rice cake staling are relatively limited. The main mechanisms of rice pastry staling are systematically analyzed. The study focus on the impacts of starch retrogradation, fat oxidation, and moisture migration on the staling process, base on an overview of the characteristics of cold and hot processing techniques. The multi-pronged anti-retrogradation strategies, including functional polysaccharides and dietary fibers, plant-derived ingredients, enzyme modification, and protein combination, are further summarized. The potential application of edible packaging and novel coatings in improving the storage stability of rice cakes is also reviewed. The article highlights issues and challenges in current rice cake research and explores innovative approaches to high-quality, low-additive, environmentally friendly development. The aim is to provide theoretical support for product enhancement and functional development.