Tai Kow Min is also available in many wet markets, roadside stalls, night markets (pasar malam) and even food courts of modern shopping centres.
Here is how they make the Tai Kow Min. Some premixed flour bater is poured onto a flat metal mould on which some margarine has been added. A little sugar is sprinkled and the mixture is allowed to cook for a few minutes. When it is just ready, crushed roasted peanuts are sprinkled on top. When hot, it is extremely delicious and yummy. I love to eat it for breakfast with a cup of black coffee. Some prefer the skin to be thick while others like it thin and crisp, just like you have a choice of thick (pan) or crispy crust pizza. The crispy crust ones are smaller while the 'thick skined' ones are larger in diameter. I like it with an additional topping of canned sweet corn. Some stalls even use brown sugar in place of the white sugar. This was one of my favourite breakfast food as a kid growing up in a kampung.
Tai Kow Min has many names depending on what language or dialect you speak.
a) Bang Chang Kuih (Hokkien)
b) Apam Balik (Malay)
c) Jin Long Pau or Tai Kow Min (Cantonese)
It is a '1Malaysia' food enjoyed by all races. Anyone like to tell me the indian name or foreign language names of Tai Kow Min?
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