In this study, in order to solve the problem of the short shelf life of sticky rice cakes with ramie leaf (SCRL), a typical traditional product of Binh Dinh province, ginger essential oil (GEO) was added to cake recipes to increase the shelf life. To evaluate the effectiveness of this method, five cake recipes containing different concentrations of GEO were studied. Parameters related to product quality, including moisture content, structure, and total aerobic microorganisms, were determined according to a storage time of six days. The results showed that the addition of GEO at a concentration of 4 mL/Kg of glutinous rice flour prolonged the shelf life of SCRL by 6 days. This research can be applied to increase the commercial value and preserve the diversity of traditional local products.