In order to optimize the formula and technology of the Muslim Kunguomo with whole potato flour，the effect of the additions of whole potato flour， wheat flour， egg， white granulated sugar on the sense quality of the Kunguomo was studied. The optimized formula was: wheat flour 7.0kg，whole potato flour 3.0kg，leavening dough 1.0kg， egg 0.7kg， white sugar 0.6kg，vegetable oil 0.5kg，baking soda 50g. The technological parameters were fermentation for 120min， upper baking temperature 220℃， lower baking temperature 240℃， baking time 40min. The Muslim Kunguomo made with whole potato flour was fragrant， glutinous inside with burned outside，taste sweet. The quality of which was in agreement with the standard of the related food product.