"Zongzi" (粽子) is a Chinese glutinous rice dumpling containing different types of filling and wrapped in fragrant bamboo leaves. In Singapore and Malaysia, it goes by the Hokkien-influenced moniker "bakchang".
The "bakchang" is also part of the Dragon Boat Festival (Duanwu Festival/端午节 or, as it's known in Hong Kong: Tuen Ng/端午節) to pay homage to the Zhou Dynasty poet, Qu Yuan (c. 340–278 BCE).
My fave type of "bakchang" is the Hokkien version, where the glutinous rice is tinted dark-brown from the use of dark soysauce, and flavoured with Chinese 5-spice. The filling usually consists of fatty pork belly, salted duck's egg yolk, chestnuts, dried shrimps, and shitake mushroom. There will be variations where, in addition to the ingredients described earleir, you also get mashed mung beans (Cantonese-influence), mashed yam (in Thailand) and candied wintermelon ("Nyonya bakchang" from Malacca). There are also luxury version versions with the addition of pieces of roast duck or even abalone.
The *best* bakchang I'd ever tasted in Singapore? Hoo Kee at Amoy Street Food Centre http://chowhound.chow.com/topics/839685
The best in Malaysia is undoubtedly from Guan Kee in Ipoh, Perak state - 2 hours' drive north from Kuala Lumpur
Hoo Kee Rice Dumpling
Amoy Street Food Centre #01-18
7 Maxwell Road
Tel: +65 62211155
Restoran Ipoh Central
51-53 Jalan Raja Ekram
Tel: +6019 5571107