In a dry frying pan, add the peanuts and toast over medium heat, for 3-5 minutes, until aromatic.

Remove peanuts and let cool.

Add the cooled peanuts to a spice grinder or food processor and blitz together with the granulated sugar, until you obtain a coarse powder. (Be careful not to over blitz or it will turn into peanut butter).

Dump the peanuts into a small mixing bowl. Add the peanut butter, icing sugar, and coconut oil and mix together until you obtain a firm consistency (not too runny, and not too stiff). If it's too runny, add a little more icing sugar. If too stiff, add a touch morecoconut oil. It will firm up in the fridge.

Cover the bowl with plastic wrap and place into the fridge to stiffen.

When ready to make the tang yuan, remove the peanut filling from the fridge and use a melon baller to scoop small portions. Use the warmth from your hands to help mold the shape of the peanut filling.

Place the formed peanut filling balls onto a plate lined with plastic wrap.

Keep in the fridge until ready to use.

In a medium mixing bowl, add the glutinous rice flour. Make a well in the center of the flour and pour in the hot water.

Use a silicone spatula or a pair of chopsticks to mix the water and rice flour together to form a dough. If the dough appears dry, add 1 Tbsp of water and keep mixing. Use your hands to feel the dough -- it should be able to form a ball without it being sticky. If thedough is too wet, add a little more glutinous rice flour.

Break off small chunks of dough, about the size of a small golf ball. Roll into a ball, and use your thumb to make an indent.

Remove the peanut fillings from the fridge. Place one of the fillings in the center of the dough ball and enclose, pinching the dough together and roll gently so it forms a round sphere. Place onto a plate lined with plastic wrap. Repeat with the remainder.*

Fill a small pot with water. Bring to a boil over high heat. Gently drop in the tang yuan and let them simmer for 2-3 minutes, until they float to the top. Reduce the heat a little so that they don't explode.

Carefully scoop out the glutinous rice balls with a slotted spoon and place into a bowl.

Serve tang yuan warm with ginger sugar syrup.

In a small saucepan, bring water to a boil.

Add in sugar and ginger slices and simmer over medium heat until the sugar is dissolved.

Remove the ginger. Keep warm.