The sweet glutinous rice He(a kind of cake) was prepared with glutinous rice flour, rice flour and brown sugar. The process was formation with moulds, steam, cooling, vacuum packaging, and sterilizing. The effect of cooking time, cooling time , sterilization temperature and time on the fresh-keeping and sensory quality of the cake was analyzed. The optimal process was: cooking time 1.5 h, cooling time 20 min, sterilization temperature 121 ℃ and sterilization time 15 min. The total number of colonies was 1 300 cfu/g in vacuum packaging cold storage（5～8 ℃）for 120 days, the number of coliforms less than 3 MPN/g. The total number of colonies was 1 200 cfu/g in vacuum packed frozen storage (less than -12 ℃) for 180 days, the number of coliforms less than 3 MPN/g. Pathogenic bacteria were not detected. The taste and flavor of glutinous rice He is still excellent after being stored. So glutinous rice He can be stored in a vacuum packaging at 5～8 ℃ for 120 days, at -12 ℃ for 180 days.