Preheat your oven to 100°C (212°F). Spread the peanuts on a baking sheet and roast for about 20 minutes, until fragrant and lightly browned.

Once roasted, let the peanuts cool slightly, then remove their skins. Place the peanuts on a cutting board.

Crush the peanuts using a rolling pin or a blender to achieve a coarsely crushed texture. If using a blender, be careful not to over-process, as overly fine peanuts can affect the texture.

In a mixing bowl, combine the crushed peanuts with the white granulated sugar, honey, butter or lard, and water. Mix well until the ingredients are fully incorporated.

Transfer the filling mixture to the refrigerator and chill for 20-30 minutes until it firms up.

Once chilled, divide the filling into 10-gram portions.

While the filling is chilling in the refrigerator, prepare the dough. In a large bowl, mix the glutinous rice flour with water. Stir until the mixture forms a dough.

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

Remove the cooked dough from the water and knead it back into the remaining dough. This process enhances the dough’s texture, improves its elasticity, and prevents it from cracking.

Roll the dough into long strips and cut into pieces about 15 grams each.

Flatten each piece of dough into a small circle.

Place one portion of the chilled peanut filling in the center of each dough circle.

Gently gather the edges of the dough around the filling and pinch to seal. Roll the filled dough gently between your palms to form a smooth ball.

Repeat this process with the remaining dough and filling.

Bring a large pot of water to a boil.

Add the prepared tangyuan to the boiling water, stirring gently with a spatula to prevent sticking.

Cook the tangyuan until they float to the surface, then continue to cook for an additional 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.