Abstract:The sticky puddings powder and Tartary buckwheat powder were used to develop a kind of Tartary buckwheat sticky puddings by combining with traditional production process of sticky puddings.The optimal formula and processing technology of sticky puddings with total flavone content and sensory evaluation as evaluating indicator were studied using single factor and orthogonal tests.Results showed that the optimal formula of Tartary buckwheat sticky pudding was addition amount of sticky puddings powder 100 g，Tartary buckwheat powder 10 g，sugar 20 g，water addition amount 200 g.In this case，the sensory score of Tartary buckwheat sticky puddings was the highest and the flavonoid content was 6.56 mg/g.The sticky puddings of Tartary buckwheat which have abundant nutritional and healthy value.