Grind the roasted black sesame seeds, roasted peanuts, and white sugar into a powder using a grinder.

Pour the mixture into a bowl, then add the melted lard and water. Mix well.

Refrigerate the mixture for about 30 minutes, then shape it into 10g balls.

In a bowl, mix the glutinous rice flour with the water to form a dough.

Take a small piece of dough, about 50g, flatten it with your hand, and cook it in boiling water until it floats.

Knead the cooked dough back into the original dough to create a dough with good elasticity that won't crack.

Roll the dough into long strips and cut into equal pieces of about 15g each.

Take one piece, flatten it, and shape it into a small bowl. Place one filling ball in the center, then gather the edges of the dough around the filling and pinch to seal. Roll it gently between your palms to form a smooth ball.

Repeat for all the tangyuan.

Boil a pot of water. Once the water is boiling, add the tangyuan and gently stir with a spatula.

Cook until the tangyuan floats to the surface, then cook for another minute.

Remove the tangyuan with a slotted spoon and serve them in bowls with a little of the cooking water or in a sweet syrup if desired.