Glutinous rice and japonica rice were selected as the raw materials. In addition， Lactobacillus acidophilus HSP001， Lactobacillus sakei HSP002 and their compound strains were used as starters to investigate effects of Lactic acid bacteria (LAB) fermentation on the physicochemical characteristics of mixed rice flour and the quality of rice cakes. The results showed that， LAB fermentation significantly improved the water-holding capacity of mixed rice flour. Furthermore， the mixed rice flour fermented by Lactobacillus sakei HSP002 exhibited excellent pasting properties due to the highest trough viscosity (1 295 cP)， the lowest breakdown value (394 cP)， and the largest final viscosity (1 295 cP). In the dynamic rheological characteristics study， the mixed rice dough prepared using Lactobacillus acidophilus HSP001 possessed good viscoelasticity， which was attributed to the largest storage modulus (G') and loss modulus (G'')， and the samllest tangent value (tan δ). In terms of texture and cooking properties of rice cakes， the rice cakes prepared using Lactobacillus acidophilus HSP001 owned the lowest hardness and chewability， the best cohesiveness， and the least cooking loss rate. Moreover， the rice cakes prepared using compound starter presented good sensory quality. Compared with rice cakes prepared using a single strain， the types and contents of aldehydes and ester in rice cakes prepared using compound starter increased， and the products had a unique fermentation flavor. These results provide a reference for the research and production of traditional rice-based fermented foods.