3 Easy Cornflakes Recipes Including Oreo And Salted Egg Yolk Flavours For Hari Raya

Easy cornflakes recipes

Munching down on snacks ranks high on my to-do list for every house visit during the festive season. Put a tub of pineapple tarts in front of me and I’ll probably polish off half of it. One item that is never spared from my rampage is cornflakes cups.

Bite-sized and easy to eat, these tasty morsels come in all shapes and sizes. Using simple pantry ingredients, I’ve put an easy-to-make spin on the humble cornflakes and came up with three easy cornflakes recipes for Hari Raya.

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1. Oreo Cornflakes Cups

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Oreo and cornflakes are two ingredients that do not commonly appear together. But add a generous dollop of creamy condensed milk and you’ll get a decadent dessert that will wow your guests.

Start off by separating the Oreo cookies from the cream filling. Then, melt condensed milk with the Oreo cream filling on low heat. Stir occasionally and remove from the pan when it gets thick and syrupy. This should take around a minute or so.

As for the Oreo cookies, put them in a ziplock bag and crush until fine. Pour the syrup into a bowl of cornflakes and add in crushed Oreo cookies. Mix well to incorporate everything nicely.

Divide the cornflakes and syrup mixture into small portions, and scoop them into individual baking cups. Just like the chocolate cups, chill these cups in the refrigerator for at least an hour before serving.

Yield: 12 medium-sized cups
Cooking time: 15 minutes

Ingredients:
50g cornflakes
1 cup condensed milk
12 Oreos

Directions:

1. Separate Oreo cookies and cream filling.
2. Cook the cream filling and condensed milk on low heat till the mixture becomes thick and syrupy.
3. Put the cookies in a ziplock bag and crush them finely.
4. Add in the syrup mixture to the cornflakes and crushed Oreo in a large mixing bowl.
5. Scoop the cornflakes and syrup mixture into individual baking cups.
6. Chill the cups in the refrigerator for at least an hour before serving.

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2. M&M’s Cornflakes Cups

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It’s hard to believe that these cute looking cups take just five minutes of cooking time. The M&M’s add a brilliant pop of colour that ought to excite both the young and young at heart.

Start off by melting a block of good quality milk chocolate in a microwave. Go ahead and splash the cash. It’s important to use good chocolate as it’s the main component of this dish.

Toss in a generous amount of cornflakes to the chocolate mixture, and give it a good mix. Portion the chocolate-cornflake mixture into tiny cups, garnish with M&M’s Minis, and chill them in the refrigerator for at least an hour before serving.  

Yield: 12 small cups
Cooking time: 5 minutes

Ingredients:
50g cornflakes
200g good quality milk chocolate
1 cup M&M’s Minis

Directions:

1. Melt chocolate in the microwave for a minute until it’s fully melted.
2. Stir cornflakes into the chocolate mixture. Coat them evenly.
3. Scoop the cornflakes and milk chocolate mixture into small baking cups.
4. Garnish each cup with M&M’s minis.
5. Chill the cups in the refrigerator for at least an hour before serving.

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3. Salted Egg Yolk Cornflakes Chips

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Here’s something for those who prefer savoury festive snacks. Curry leaves and chilli padi are gently cooked in butter, then mixed with salted egg yolk powder for a creamy and rich treat.

You might want to keep an eye out for these addictive cornflakes though; your guests might just finish them in a jiffy.   

Start off by shallow frying curry leaves with butter on low heat. Heat control is essential here as the butter burns easily. Fry the curry leaves for around three to four minutes, or until the curry leaves get nice and aromatic. Toss in the sliced chilli padi and continue to fry for another minute or so.

Add the salted egg powder, sugar, and evaporated milk, and give everything a good stir. Remove the pan from the heat and stir in the cornflakes to combine evenly.

Spread the cornflakes evenly on a pan and bake in an oven on 170 degrees for five to seven minutes, or until the cornflakes turn slightly golden brown. Make sure to spread the cornflakes out evenly so that they don’t turn soggy.

Yield: Serves 5
Cooking time: 30 minutes

Ingredients:
60g cornflakes
70g unsalted butter
4g curry leaves, washed and drained
6 chilli padi, sliced finely
60g Knorr salted egg yolk powder
2 tablespoon evaporated milk
1 tablespoon white sugar

Directions:

1. In a frying pan on medium-low heat, melt the butter and gently fry the curry leaves till they’re fragrant. Stir frequently to prevent burning.
2. Add in the chopped chilli padi and cook for another minute.
3. Add in the salted egg yolk powder, evaporated milk, and sugar. Mix well. Remove from heat when the sauce is thick.
4. Stir in the cornflakes, making sure that they’re coated evenly.
5. Spread the cornflakes evenly on a baking tray, and bake at 170 degrees for 5-7 minutes or until they’re slightly golden brown and dried.
6. Cool for 15 minutes before storing in an air-tight container.

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Party snacks in minutes

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Taking minutes to whip up, these easy cornflakes dishes ought to come in handy the next time you’re expecting a party. If you’re feeling in the mood for whipping up your own creations, check out our quick 20-minute Samyang Mac & Cheese Recipe and Chicken Ramly Burger that’s made from scratch!

Photos taken by Lim An.