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Toast the seeds and nuts separately in a pan on the stove.
Let them cool. Then add them separately to a blender along with the sugar and process until they form a paste.
Remove the mixture to a bowl and add half the lard each to the peanut and the sesame seed paste. Mix until it forms a doughy consistency.
Roll them into 10 portions each. Refrigerate the filling balls in the fridge until ready to use.
For the dough, add boiling water into a heatproof bowl containing the glutinous rice flour. Stir continuously.
Add room temperature water to the mixture little by a little while stirring slowly.
Knead the dough until it becomes smooth and no longer sticky.
Divide into 20 equal parts. Roll them into balls.
Wrap the filling in the dough by flattening the dough balls into a circle, placing the ball of filling in the centre, and pushing up slowly until the wrapper completely covers the filling.
Boil a large pot (around 1.5 litres) of water. Add the brown sugar and ginger. Once it boils, add the glutinous rice balls carefully. Move them with a spoon to prevent them from sticking.
When the tang yuan float to the top, cook for a minute more and then dish out along with the syrup.
Serve warm, or refrigerate and then serve cold. Keep the serving liquid warm so that the filling stays runny.