“Our dream is simple—to keep learning, growing, and giving back. We want our Ramadan food stall to thrive, to help more people, and to stand at the forefront of preserving traditional cuisine.
If not us, then who?” — Laila, Chairperson of Rambutan Sawang
Roots of Togetherness
Amidst lush taro fields and shady trees in Setapuk Besar, Singkawang, a group of determined women has kept the flame of community spirit alive. They are the Rambutan Sawang Women’s Group, who since 2006/2007 have written their story of resilience—balancing tradition, solidarity, and survival in the face of modernization.
It all began when Sri, a local community organizer, stopped by Maria’s small food stall. Her casual question—
“Where can I find a women’s group around here?”
sparked what would grow into a powerful circle of women united by shared purpose.
At first, they gathered informally in Sumalah’s house, where weekly prayers were held. By 2009, after a congress in Sedau, they joined other women’s collectives to form a larger movement under one name: “Serumpun” (meaning “one cluster” or “one family”).
“People thought we were an election campaign team!”
the women laugh as they recall those early days.
Four leadership transitions later, their spirit remains unbroken.
Silaturahmi: The Backbone of Their Strength
The name “Rambutan Sawang” carries deep meaning. Like the rambutan tree—rooted, resilient, and fruitful across seasons—these women embody endurance and community. Every leaf represents a story, a reminder that even as times change, solidarity and ancestral heritage can still thrive.
“What keeps us going? Silaturahmi—togetherness,”
said Laila Puspasari, the group’s current leader.
Though they live close by, their daily routines often keep them apart. Through regular gatherings, they not only share traditional snacks but also stories, worries, and ideas.
Their guiding principle is simple:
“No matter how many of us remain, this group will keep going.”
For over a decade, Rambutan Sawang has organized an annual Ramadan food stall and distributed staple goods before Eid.
“It may be small, but we want to help those in need,”
said Erni, one of the founding members.
These consistent acts of kindness have changed how others see them. Once dismissed as “a group of rich housewives,” they are now known as a collective making tangible social impact.
Preserving the Taste of Tradition
From their modest kitchens, the aroma of kue daram-daram—a traditional cake made solely from rice flour and palm sugar—still occasionally fills the air. Yet many ancestral recipes are disappearing.
Banjar rice cakes like putu beras and putu jemor are nearly extinct, their ingredients increasingly hard to find.
“Banjar rice isn’t grown much anymore. Even if it is, harvests use combine machines that mix it with ordinary varieties. The texture just isn’t the same,”
lamented Erni, who still grinds sticky rice by hand to preserve the authentic taste.
Other delicacies like dodol serang and gule gantar—made from grated half-ripe coconut and palm sugar—have also faded from local markets.
“Whenever we brought dodol serang to Sambas, it was always sold out,”
one member said, smiling wistfully.
Resisting Challenges, Sustaining Culture
Rambutan Sawang doesn’t work in isolation. They collaborate with mangrove conservation groups, PKK women’s organizations, and the Setapuk Besar Village Office for tree-planting along mangrove tourism areas.
The North Singkawang Community Health Center has trained them on nutrition and health, while the City Government has invited them to perform and showcase local food on Mother’s Day celebrations.
“We hope to be more involved in government programs—seminars, training, anything that can help us grow,”
said Laila.
But the road is not always smooth. Teasing comments like “just another mothers’ club” used to sting, but now they brush them off.
“We’re used to it—just let it pass like the wind,”
said Erni, laughing.
Their biggest challenges come from within: busy schedules and fragile communication.
“If someone feels hurt by words, she might quit. So we’ve learned to be more patient,”
Laila added.
Meanwhile, modernization threatens traditional practices. Machines replace hand-grinding, hybrid rice replaces local varieties, and young people prefer trendy desserts over heritage recipes.
“Thai glutinous rice is whiter and cheaper—but we want to keep using local rice,”
they insist firmly.
A Vision for the Future
The dream of Rambutan Sawang is clear: to keep growing in knowledge, experience, and social contribution.
They want their Ramadan food stall to expand, to reach more people in need, and to become a torchbearer of traditional culinary heritage.
“If not us, who else?”
said Laila with conviction.
Looking out over the taro fields behind their homes—sold for Rp6,000 per kilogram to a chip factory—they whisper their hope:
“May Banjar rice and kue daram-daram once again sustain our families… just like they used to.”
Editor’s Note:
This story was written based on direct interviews with members of the Rambutan Sawang Women’s Group in Setapuk Besar, Singkawang, during field visits in May 2025.
Writer: Wanti Astriani, Gemawan Activist
Editor: Ersa Dwiyana, Gemawan