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.
The term "tinapay," originally a general term for foods made with fermented rice, has been narrowed down to specifically referring to bread in modern Filipino languages.