Ma ti gao (Guangxi Water Chestnut Cake)

Peel the fresh water chestnuts and finely dice them into small pieces. Set aside.

In a large bowl, combine the water chestnut flour with 250 grams of the water. Whisk until a smooth, lump-free slurry is formed. Set aside.

In a saucepan, combine the brown sugar with the remaining 500 grams of water. Bring the mixture to a boil over medium heat, stirring until the brown sugar is completely dissolved. Let it boil for 1-2 minutes.