Bak chang

Zongzi , rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling. People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings, although the Chinese government has registered Zongzi as the formal name in global use. As it diffused to other regions of Asia over many centuries, zongzi became known by various names in different languages and cultures, including phet htoke (ဖက်ထုပ်) in Burmese-speaking areas (such as Myanmar), nom chang in Cambodia, machang in Philippines, bacang in Indonesia, khanom chang in Laos, and ba-chang in Thailand. Vietnamese cuisine also has a variation on this dish known as bánh ú tro or bánh tro.

Source: Wikipedia