Ban Chien Koay (also written Ban Chean Koay or Ban Jian Kway) means "slow-cooking cake" in Hokkien. It 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. It is best eaten when still fresh and hot or else it will quickly soften, and then it won't taste so nice.

Rising Dough:
2 tsp dry yeast
180g plain flour
300ml water

Method: Mix dissolved yeast with the plain flour and water and leave to rise for 5 to 8 hrs.

Ingredients:
450g plain flour
110 tapioca flour
90g sugar
500ml water
2 eggs
2 tsp alkaline water
1 tsp bicarbonate of soda

Method:
1.  Sieve plain flour and tapioca flour together into a mixing bowl.
2.  Add in the sugar, bicarbonate of soda, alkaline water and eggs.
3.  Add water gradually and stir until combined then add risen dough and mix well. Cover and keep batter aside for 1-2 hours.
4.  Heat a brass mould or a non-stick pan. Pour a thin layer of batter onto heated, greased mould and spread batter to form a round thin pancake.  Sprinkle with a bit of sugar, cover and cook over medium low heat until cooked. Sprinkle with coconut or peanut fillings and cream corn, its sides are scraped with a knife to detach it from the griddle then fold the koey into half and remove from mould. Served with hot.


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