Tapai is a traditional fermented food made from rice or other grains, commonly found in Southeast Asia, particularly in Indonesia, Malaysia, and Philippines. It is produced by inoculating cooked rice with specific molds, allowing it to ferment for several days. The result is a soft, slightly sweet, and tangy product that can be eaten on its own or used in various dishes. The fermentation process of Tapai not only enhances its flavor but also increases its nutritional value. It is often enjoyed as a snack or dessert and can be served with fruits or used in traditional recipes. Tapai is also known for its probiotic properties, contributing to gut health.