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[[Vietnamese cuisine]] also has a variation on this dish known as ''bánh ú tro'' or ''bánh tro''.<ref>{{cite book |last=Avieli |first=Nir |title=Rice Talks: Food and Community in a Vietnamese Town |publisher=[[Indiana University Press]] |year=2012 |isbn=978-0-253-35707-6 |page=223}}</ref>
In [[Malaysia]], Indonesia, [[Singapore]], and [[Taiwan]], ''zongzi'' is known as ''bakcang'', ''bacang'', or ''zang'' (from [[Hokkien]] {{zh|c={{linktext|肉粽}}|poj=bah-chàng|l=meat zong}}, as Hokkien is commonly used among overseas Chinese). Similarly, ''zongzi'' is more popularly known as ''machang'' among [[Chinese Filipino]]s in the [[Philippines]].
[[Japanese cuisine]] has leaf-wrapped glutinous rice flour dumplings called ''chimaki''. They may be [[tetrahedral]], square, rectangular, or long narrow conical in shape.
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