TAI KOW MEEN

This snack is known as Tai Kow Meen in the Cantonese dialect. My Aunt Linda says that it is called Ban Chien Koey in Hokkien. 

INORMATION ABOUT THE TAI KOW MEEN OR THE BAN CHIEN KOAY

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 (like the ones above); and the small type made in their individual griddle.

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.
When the Ban Chien Koay is cooked, its sides are scraped with a knife to detach it from the griddle. It is folded over quickly before it hardens, taken out of the pan, and placed to cool in pancake racks. It is best eaten when still fresh and hot. When you buy the ban chien koay, the seller wraps it with a piece of oil paper and puts it into a plastic bag. It's best that you take it out or else it will quickly soften, and then it won't taste so nice.

Source: http://www.penang-traveltips.com/ban-chien-koay.htm