They were originally referred to by the term tinapay (literally "done through tapay), as recorded by Antonio Pigafetta. But the term tinapay is now restricted to "bread" in modern Filipino languages. The most common use of fermented rice is in galapong, a traditional Filipino viscous rice dough made by soaking (and usually fermenting) uncooked glutinous rice overnight and then grinding it into a paste.
"Tinapay" is the original term for various food items made from fermented rice, but now primarily refers to bread.