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In page Glutinous rice:

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Galapong was traditionally allowed to ferment, which is still required for certain dishes. A small amount of starter culture of microorganisms (tapay or bubod) or palm wine (tubâ) may be traditionally added to rice being soaked to hasten the fermentation. These can be substituted with yeast or baking soda in modern versions.[2][1] Other versions of galapong may also be treated with wood ash lye.