Duan Wu days is the day where Chinese people wrap Bak Chang (hokkien) / Ham Yoke Chong (Cantonese) / chong zhi (mandarin) / pork dumpling. Checkout more details about them in wiki.
I get to document this down since my housemate were wrapping the bak chang at home. But ours a bit fusionised. So to get an authentic old school recipe, checkout this site.
My housemate made 3 types of dumplings in one go. 1 hokkien chang which use more on glutinuous rice, 1 cantonese type which uses mixture of glutinuous rice with skinless mung beans and the final one would be the sweet non pork lye water chang or known as KAN SUI CHUNG in cantonese.
Traditional Bamboo leaves soaked
We use this for the sake of hygiene. We do not use the rafia strings as we will going to cook it for 3 hours in in hot water. Some poor quality rafia strings color will come out and go into your dumplings. There goes all your effort.