In this study, enzymes were investigated as an antistaling agent for a Korean rice cake. Thermograms by a DSC demonstrated that the gelatinization-onset temperature of the Korean rice cake was at its lowest temperature of 71.1$^{circ}C$ with the GP (glucoamylase+pullulanase) treatment, followed by $eta$-amylase and $alpha$-amylase. The gelatinization peak temperature of the Korean rice cake with enzyme treatment was relatively lower compared to the control. Furthermore, the Korean rice cake with GP treatment showed the lowest peak temperature. Melting enthalpy of the Korean rice cake increased with the enzyme treatment, with $eta$-amylase, followed by $alpha$-amylase and GP. Melting enthalpy of the Korean rice cake with GP treatment was significantly lower compared to the $eta$- and $alpha$-amylase treatment. Recrystallinity in the case of GP treatment was also significantly lower than control. The range of Avrami exponent (n) was 0.90 ∼ 1.20 and the time constant of retrogradation (1/k) of the Korean rice cake crystalline decreased in the following order: GP, $eta$-, $alpha$ -amylase and control. Textural characteristics of the Korean rice cake with enzyme treatment differed greatly from that of control. The L＊ values of all the Korean rice cakes made without $eta$-amylase decreased and the a＊ values were significantly different at p<0.05. The GP treatment altered the b＊ value toward blue color, whereas $eta$-and $alpha$-amylase changed to the direction to yellow color. In sensory evaluation, the Korean rice cake with enzyme treatment showed higher evaluation compared to control.