My mother made two types of 粽子 every year, kee chang and bak chang.
Kee chang is quite straightforward. It's just glutinous rice mixed with lye water, wrapped in bamboo leaves, then boiled.
Bak chang, however, is extremely varied in ingredients, seasoning, cooking method, and shape, depending on which part of China your family is from.
For us – we're Teochews – there're two types indigenous