Abstract: In order to evaluate the effects of ultrasound on waxy rice flour, the characteristics of mochi made by native waxy rice flour (N-WRF) and ultrasound treated (the ultrasonic power was 130 W, ultrasonic time 10 min, and the ratio of material to liquid was 1:2) waxy rice flour (UT-WRF) were analyzed and compared. The results showed that mochi made by ultrasound treated waxy rice flour (UT-Mochi) was smoother, softer and more elastic than mochi made by native waxy rice flour (N-Mochi), the sensory score of UT-Mochi was higher, and the UT-Mochi was brighter and more transparent. Scanning electron micrographs showed that the pore size of the surface of UT-Mochi was smaller and more uniform than that of N-Mochi. The apparent viscosity, tensile breaking force and maximum tensile distance of UT-Mochi were higher than that of N-Mochi. The storage modulus, hardness and chewiness of UT-Mochi were lower than that of N-Mochi. The content of freezable water content in UT-Mochi, and the transverse relaxation time (T₂) and peak area A₂₂ of UT-Mochi were lower than those of N-Mochi, hence, the water distribution in UT-Mochi was more homogeneous. According to the above results, it is concluded that the appearance, texture and sensory characteristics of UT-Mochi were significantly improved by ultrasonic treatment.