When we were growing up, we had a limited choices of Corn Flakes. Our options were limited to what was sold in Parkson Supermarket and also our tight budget. So any premium cornflakes were out of the question.
Kellog's Corn Flakes was a common staple in our breakfast and snacks in between meals. Back then Kellogs Frosties (Corn Flakes coated in sugar) was not sold here. So my mom use to add sugar to our Dumex Powdered Milk mixed with hot water (to dissolve the powdered milk / sugar) and stir, stir, stir.
My mom would constantly taste the milk to ensure that it is correct in texture, thickness and sweetness. The milk must be creamy but not sweet. If the milk is too watery or not sweet enough, she would add more milk powder and or sugar accordingly.
Once the milk is free from lumps and cools down, my she would then add the corn flakes. This is done just before serving to ensure that the corn flakes are crispy when we eat it and not soggy. The final stage is she would drop in sliced pieces of glazed cherry.
The cherry part we did not get often. So whenever we were served this dish with cherry's we would gobble and lick the bowl dry. The cherry's just makes this dish more appealing, more presentable, more tastier and sweeter. Not to mention brings back tons of memories from our childhood days.
On 31 August 2014, which happened to be our 57th Merdeka, I made this dish for our kids. I did not use powdered milk like my mom did, just store bought full cream milk.
Happy Merdeka Day
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