Ban Chien Koay is a Chinese peanut pancake with pretty much the same topping as the Chinese apong, except that it usually has a harder crust. There are two types of Ban Chien Koay, the large type made in a big griddle and then cut into triangles and rectangles; and the small type made in their individual griddle. I prefer buying the small ones. They are much crisper than the big type. And I love mine sweet, with a visible coating of sugar crystals inside.
The name Ban Chien Koay (also written Ban Chean Koay or Ban Jian Kway) means "slow-cooking cake" in Hokkien. Ban Chien Koay is made by leveling a layer of batter over the hot griddle. A lid is then placed over the batter to let it cook. Then a generous amount of sugar and fried grounded peanuts are sprinkled over it. Other ingredients added to the Ban Chien Koay include sweet corn, bananas, and in the case of Aki Pancake, anything goes, from peanut butter to tuna.
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*Original Text derived from HERE*Displayed pictures are web sourced
