Zongzi (Chinese: 粽子), or simply zong (Chinese: 粽), is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings, or sticky rice dumplings.
As it diffused to other regions of Asia over many centuries, zongzi has become known by various names in different languages and cultures. Pya Htote in Burmese-speaking areas (such as Myanmar), Nom Chang in Cambodia, and Bachang or Khanom Chang in Laos and Thailand.
Vietnamese cuisine has also copied this dish as Bánh ú tro or Bánh tro.
In Singapore, Indonesia, and Malaysia, zongzi is known as bakcang, bacang, or zang (Chinese: 粽子; Pe̍h-ōe-jī: bah-chàng), a loanword from Hokkien, a Chinese dialect commonly used among Singaporean-Chinese, rather than Mandarin. Similarly, zongzi is more popularly known as machang among Chinese Filipinos in the Philippines.
As it diffused to other regions of Asia over many centuries, zongzi has become known by various names in different languages and cultures. Pya Htote in Burmese-speaking areas (such as Myanmar), Nom Chang in Cambodia, and Bachang or Khanom Chang in Laos and Thailand.
Vietnamese cuisine has also copied this dish as Bánh ú tro or Bánh tro.
In Singapore, Indonesia, and Malaysia, zongzi is known as bakcang, bacang, or zang (Chinese: 粽子; Pe̍h-ōe-jī: bah-chàng), a loanword from Hokkien, a Chinese dialect commonly used among Singaporean-Chinese, rather than Mandarin. Similarly, zongzi is more popularly known as machang among Chinese Filipinos in the Philippines.
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