Directions

1. In a pan on medium low to medium heat, toast flour until light beige color. Stir frequently to keep from burning.
2. Once the flour has toasted, turn off the heat and transfer the flour to a baking sheet or any container to allow the flour to cool down.
3. While the flour is cooling, add the cinnamon sticks, star anise, 2 cups of water, salt, and evaporated milk in a pot on high heat and mix. Let this come to a rolling boil.
4. As the liquid comes to a rolling boil, wash 1 lime and peel the skin. Add this to the pot.
5. Once boiling, reduce heat to medium low and let it continue to simmer. Let this reduce to half, about 8-10 minutes.
6. Transfer the cooled flour to a big bowl. Add a little bit of water at a time and whisk until it becomes a smooth, runny mixture. This may take up to 1 cup or more.
7. Place a wire mesh strainer over the pot of simmering milk and pour the flour mixture into the strainer. This will help prevent large clumps from getting into the pot.
8. Mix the contents in the pot with a whisk until it is well combined. Continue cooking until it forms the consistency of a batter. Continue to simmer and stirring frequently until it thickens to desired consistency.
9. Once the porridge is to desired consistency, plate and sprinkle ground cinnamon and/or nutmeg. Serve.

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