Kue kembang goyang adalah salah satu kue tradisional yang berasal dari DKI Jakarta yang dibuat dari tepung beras putih. Umbi ganyong memiliki kadar amilosa yang lebih tinggi dibandingkan dengan tepung beras putih. Namun, pati alami rentan mengalami kendala selama proses pengolahan sehingga dibutuhkan metode modifikasi untuk memperbaiki karakteristik pati alami, yaitu metode heat moisture treatment. Tujuan dari penelitian adalah menentukan pengaruh suhu dan waktu HMT terhadap kadar amilosa pati ganyong dan menentukan pengaruh rasio susbtitusi pati ganyong hasil HMT dan kadar amilosa pati ganyong HMT terhadap karakteristik kue kembang goyang. Modifikasi HMT pati ganyong dengan perlakuan perbedaan suhu (100oC, 110oC, 120oC) dan waktu (30, 60, 90 menit) menurunkan kadar air, daya serap air, lightness, tetapi meningkatkan kadar amilosa dibandingkan dengan pati ganyong tanpa modifikasi HMT. Kadar amilosa hasil HMT tertinggi diperoleh pada perlakuan suhu 120oC selama 90 menit, yaitu sebesar 32,68%±0,10% dan kadar amilosa hasil HMT terendah diperoleh pada perlakuan suhu 100oC selama 30 menit, yaitu sebesar 24,09±0,13%. Pati ganyong hasil HMT dengan kadar amilosa tertinggi dan terendah digunakan sebagai substitusi tepung beras putih pada pembuatan kue kembang goyang dengan rasio substitusi 0:100, 20:80, 40:60, 60:40, dan 80:20. Rasio substitusi pati ganyong hasil HMT dan perbedaan kadar amilosa meningkatkan nilai toughness, linear distance, count peaks, dan fracturability pada kue kembang goyang. Kue kembang goyang dengan formulasi pati ganyong hasil HMT pada perlakuan suhu 120oC selama 90 menit dan rasio substitusi 80:20 merupakan formulasi terbaik berdasarkan nilai toughness yang mendekati kue kembang goyang komersial. Kadar air kue kembang goyang formulasi terbaik lebih tinggi dibandingkan dengan kontrol dan komersial namun memiliki kadar lemak yang lebih rendah./ “Kue kembang goyang” is one of traditional cake from DKI Jakarta made from white rice flour. Canna edulis has higher amount of amylose content compared to white rice flour. However, native starch susceptible to experiencing problem during processing process causes the importance of modification method to improve the characteristics of native starch, namely heat moisture treatment. The purpose of this research is to determine the effect of heat moisture treatment treated with different temperature and time on amylose content of canna edulis starch and to determine the effect of different ratio substitution of canna edulis starch and different amylose content of canna edulis starch from heat moisture treatment on characteristics of kue kembang goyang. Modification of canna edulis starch using heat moisture treatment treated with different temperature (100oC, 110oC, 120oC) and time (30, 60, 90 minutes) decreased the moisture content, water absorption, lightness but increased the amylose content of canna edulis starch compared to native starch. The highest amylose content was found in HMT treated with 120oC for 90 minutes which was 32,68%±0,10% and the lowest amylose content in canna edulis starch HMT treated with 100oC for 30 minutes which was 24,09±0,13%. Canna edulis starch HMT with highest and lowest amylose content used as substitutes for white rice flour in the production of kue kembang goyang with ratio of substitution 0:100, 20:80, 40:60, 60:40, 80:20. The ratio substitution of canna edulis starch HMT and the difference of amylose content increased toughness, linear distance, count peaks, and fracturability of kue kembang goyang. The best kue kembang goyang formulation was obtained by the ratio substitution of canna edulis starch HMT treated with 120oC for 90 minutes and white rice flour 80:20 based on toughness value that is close to kue kembang goyang commercial. Kue kembang goyang with the best formulation has highest moisture content and lowest fat content compared to kue kembang goyang control and commercial.