Begin by dry toasting the black sesame seeds in a clean pan over medium heat. Stir them constantly to avoid burning. Once they release a nutty aroma and become slightly shiny, remove them from the heat and let them cool.

(Tip: Toasting the sesame seeds enhances their flavor.)

Toast the peanuts in the same way until they turn golden brown and the skins start to peel off. Allow them to cool, then rub off the skins if they haven't been pre-peeled.

(Skip this step if you're not using peanuts.)

Add the cooled black sesame seeds and peanuts to a blender or food processor. Add the sugar as well. Grind the mixture until it turns into a fine powder.

(Tip: If you prefer a smoother paste, you can blend the mixture a bit longer.)

Transfer the ground sesame and peanut mixture to a mixing bowl. Add the lard (or butter) in its solid form. Using a spatula or spoon, mix well until everything is fully incorporated and the mixture holds together. You can also use your hands to knead the mixture for a smoother texture.

If the mixture seems too dry and crumbly, add more lard or butter, a little at a time, until you reach your desired consistency. For a more liquid, lava-like texture, increase the amount of lard slightly.

Once fully mixed, allow the paste to cool and set. You can refrigerate it for about 1-2 hours to make it easier to handle. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.