Process the toasted black sesame, toasted peanuts, palm sugar, salt and butter in a grinder or blender until it forms a smooth paste that can be shaped.

Combine the glutinous rice flour, sugar and salt for the dough.

Pour the hot water in gradually while kneading until the dough is elastic and can be shaped.

Put the milk, sugar, ginger, pandan leaves and salt into a pot for the ginger milk soup.

Heat the ginger milk soup mixture until it boils, then turn off the heat.

Weigh the sesame filling into portions of 5-6 g each and roll them into balls.

Weigh the dough into portions of 10 g each.

Flatten each piece of dough, place a ball of black sesame filling inside, then close and roll it into a tight ball.

Boil the tangyuan in boiling water until they float to the surface.

Remove the tangyuan and drain.

Serve the tangyuan with the ginger milk soup while warm.