Tapai Nasi (Fermented Rice)

Fermentation, one of the oldest food preservation technique, is still being used today - both in traditional sense and in large industrial processes. Tapai, a product of such technique is still made by traditional means, in small scale quantities, and sold at food stalls. It's not mass-produced in large scale production process.
It is a very popular delicacy in some parts of Malaysia, particularly in the east coast states of Kelantan and Terengganu, or among Kelantan and Terengganu people residing elsewhere. Rarely is that tapai not served especially during festive seasons. Tapai nasi, made of rice, is more popular compared to tapai pulut, made of glutinous rice. Tapai is also made of tapioca, tapai ubi, but it is not as easily found as the tapai nasi.
Tapai seems to be available also in Kuching, Sarawak. To say the whole of Sarawak may be over stretching the fact as Sarawak itself is as big as peninsula Malaysia and diverse in population. A noticeable difference is that coconut leave is used as the wrapping. Rubber tree leaves are almost exclusively used to wrap tapai nasi in Kelantan and Terengganu. Tapai ubi, especially in the state of Perak in Malaysia, is usually wrapped using banana leaves. Again, the process is the same, but the materials used are dictated by local preferences.