Mix the flours and water into a dough.
Heat up a nonstick wok/pot with the lard to low heat
Put the dough inside and cover if you like. Test again 10 minutes later to see if the dough is cooked. The uncooked dough is white, while the cooked dough looks more translucent.
Mix the coating in a plate.
Transfer the dough onto the plate with the coating and cut with a pair of sharp scissors into about 1cm cubed (doesn't have to be exactly a cube or all the pieces exactly the same.
Eat with a wooden skewer or toothpick.