Ma Tou Gao (Anhui Water Chestnut Cake)

Peel and finely dice the fresh water chestnuts. Set aside.

In a medium saucepan, combine 400 grams of water and the granulated sugar. Heat over medium heat, stirring until the granulated sugar is completely dissolved. Bring the sugar solution to a gentle simmer, then remove from heat. This is your hot sugar syrup.

In a large bowl, whisk together the water chestnut flour and the remaining 350 grams of water until a smooth, lump-free slurry is formed.