I visited a blog called "Eat first, think later" and the blogger did a rather informative post on the types of zongzi or chang. I am reproducing her post and also pictures taken from it below:
The dumpling festival aka 'chung chit' is around the corner. Since my brother was going back to Singapore after his visit, my mom decided to make a few (...actually, much more than a few) chung for his to take back home and to my auntie’s family. FYI, 'chung', in Cantonese is Chinese Rice Dumplings. The Hokiens call it 'chang', or 'bak chang' for meat dumplings. There are many variations of chung that can be found. The 'pillow chung' is rectangle and flat like a pillow, the 'nyonya chung' which may or may not contain any content. The rice of the nyonya chung is some part bluish because of a type of flower used with the rice. If the nyonya chung is with filling, it is usually filled with something a little spicy like spicy 'heh bee' (small dried shrimps) or spicy groundnut mixture. There's also the mini chung which is yellow in colour called the 'kan sui chung'. Kan Sui chung is made using alkaline water and the glutinous rice. Taste really nice if eaten with sweet dips like kaya, jam, syrup or honey. Last but not least, there's the typical triangle chung. Depending on the maker of the chung, you can find many different ingredients in it from all meat to all vegetarian beans.
To see how the blogger's mum make chang do visit the "Eat first, think later" blog. The URL is below:
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