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

Pour the ground mixture into a bowl, then add the melted lard (or butter) and water. Mix well until fully combined.

Refrigerate the mixture for about 30 minutes to firm up. Once chilled, shape it into 10g balls.

Wash and peel 250g of pumpkin. Cut it into small pieces and steam until tender, about 15 minutes.If there is any water from steaming, discard it.

Mash the steamed pumpkin and mix it with 300g of glutinous rice flour to form a smooth dough.

Take two small pieces of dough, about 50g each, and cook them in boiling water for 3 minutes or until they float.

Knead the cooked dough back into the rest of the dough and continue kneading until smooth. This step improves the dough's elasticity and prevents cracking.

Roll the dough into long strips and cut into equal pieces, approximately 15g each.

Take one piece, flatten it, and shape it into a small bowl. Place one black sesame filling ball in the center.

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

Repeat the process for all the dough and filling.

Boil a pot of water. Once boiling, gently add the prepared tang yuan and stir gently with a spatula to prevent sticking.

Cook until the tang yuan float to the surface, then continue cooking for an additional minute to ensure they are cooked through.

Remove the tang yuan from the water with a slotted spoon.

Serve warm and enjoy the sweet, creamy filling encased in a soft, tender dough.