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Everyday Ingredients Meatless Recipes

Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)

Indonesian sweet soy sauce aka kecap manis is one of my most used sauces besides soy sauce and oyster sauce. These 3 sauces are a staple in my everyday Asian dishes. Stir fry, noodles, fried rice…and believe it or not, my own concoction of Chinese stew (may share in another time).

So…what’s the difference between soy sauce and kecap manis?

The obvious difference is soy sauce (or light soy sauce) is salty and with a consistency of water; whereas kecap manis is sweeter (manis means sweet in Malay/Indonesian) and has the consistency resembling maple syrup. I use light soy sauce in replacement of salt and kecap manis for color and the sweetness, of course. I like to use these two sauces together to balance the savouriness and sweetness in my Asian dishes.

I’m aware not everyone has a bottle of kecap manis in their kitchens and may not feel like getting a whole bottle for an one-off recipe; or you simply want the satisfaction of making sauces at home.

Either way, I thought you may be interested to make this at home since it’s neither a difficult nor an expensive exercise. Enjoy!

Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)

(I tweaked the quantity of sugar from the recipe found on The Peach Kitchen, as I like it a little thicker and more caramelly)

What you need:-

  • 1/4 cup soy sauce
  • 1/4 cup + 1/8 cup (i.e one half of a quarter cup) brown sugar

Instead of brown sugar, The Perfect Pantry has suggested palm sugar which I thought to be brilliant also.

Let’s get started:-

(1) In small pot, add brown sugar and soy sauce. (2) Boil the sauce over low to medium flame until thickens resembling maple syrup. If the mixture starts to boil vigorously and looks like it is going to overboil, leave the pot away from the flame until the boiling has calm down and continue to boil over low heat. You have to keep a watchful eye while the mixture is cooking to avoid overboiling. As the mixture cools down, it will further thicken.

{Printable version below}

Print
Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)

Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup + 1/8 cup (i.e. one half of a quarter cup) brown sugar

Instructions

  1. In small pot, add brown sugar and soy sauce.
  2. Boil the sauce over low to medium flame until thickens resembling maple syrup. If the mixture starts to boil vigorously and looks like it is going to overboil, leave the pot away from the flame until the boiling has calm down and continue to boil over low heat. You have to keep a watchful eye while the mixture is cooking to avoid overboiling. As the mixture cools down, it will further thicken.
3.1
http://www.fussfreecooking.com/recipe-categories/meatless-recipes/make-your-own-kecap-manis-indonesian-sweet-soy-sauce/
Visit www.fussfreecooking.com for more delicious recipes.

Learn how to use kecap manis in the following recipes:

Thai Beef, Vegetables & Basil Stir Fry

Thai Beef, Vegetables & Basil Stir Fry

Bistek (Filipino-Style Pan Fried Beef Steak)

Bistek (Filipino-Style Pan Fried Beef Steak)

Roast Chicken, Peas & Coriander Fried Cauliflower “Rice”

Roast Chicken, Peas & Coriander Fried Cauliflower “Rice”

[Recipe] Sambal Chicken Stir-Fry with Sugar Snap Peas

[Recipe] Sambal Chicken Stir-Fry with Sugar Snap Peas

5 Ingredients Grilled Chicken with Tomato, Soy & Sesame Seeds

5 Ingredients Grilled Chicken with Tomato, Soy & Sesame Seeds

5-Ingredient Garlic Sriracha Grilled Chicken

5-Ingredient Garlic Sriracha Grilled Chicken


More Homemade Pantry Staples & Condiments Recipes:

Grilled Chicken Nibbles with Homemade Tangy Barbecue Sauce

Grilled Chicken Nibbles with Homemade Tangy Barbecue Sauce

Make your own baking powder

Make your own baking powder

Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)

Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)

Make Your Own Pumpkin Pie Spice Mix

Make Your Own Pumpkin Pie Spice Mix


86 Comments

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Comments

  1. abby @ thingsforboys says

    June 4, 2012 at 6:23 am

    I never knew this was so easy! Next time I need some, I’m going to make it. Thanks!

    Reply
    • Emily says

      June 4, 2012 at 9:59 am

      Hi Abby,

      I hope you’ll make many delicious dishes out of this! 🙂

      Reply
    • Made putrayasa says

      September 25, 2017 at 8:36 pm

      thanks EMILY I will try to make my own soy sauce today,
      for school home work

      MAde

      Reply
  2. ophir03 says

    June 5, 2012 at 4:34 pm

    About how long do you boil it? Thanks!

    Reply
    • Emily says

      June 5, 2012 at 10:54 pm

      I’ll say for the quantity in the recipe… my estimate is no more than 5 minutes using a gas stove. Hope this helps. 🙂

      Reply
  3. abby @ thingsforboys says

    June 28, 2012 at 6:31 am

    I just made a batch and it’s yum but super salty! Did you use low sodium soy, or just regular kikkoman?

    Reply
    • Emily says

      June 28, 2012 at 9:49 am

      Hi Abby… I used regular kikkoman. Sorry if it turned out too salty for you. Did you try to cook with it and the food turned out salty?

      Reply
      • abby @ thingsforboys says

        June 29, 2012 at 2:57 am

        I made a lamb stirfry with it and it was delicious! I added a bit of ginger and garlic too, but that’s all. Sorry, I meant to say that it tastes a lot saltier than the ABC sauce, but it was perfect in the stirfry. Thanks Emily!

        Reply
        • Emily says

          June 29, 2012 at 10:21 am

          Phew.. i was like “did abby eat it straight or something?” hehe.. I agree it was saltier than abc sauce so one gotta adjust the salt when use the homemade version. Ur lamb stir fry sounds delicious.. i must try the lamb stir fry with kecap manis. 🙂 have a great weekend!

          Reply
    • Sian says

      June 8, 2015 at 8:51 pm

      Here is recipe to make low sodium soy sauce i found from internet :
      Heat vinegar (3/4 cup) slightly, pour over peeled/sliced garlic (to taste).
      Let stand overnight. Discard garlic the next day.
      Combine garlic vinegar with dark molasses (3 tbsp ) + onion powder ( 3 tbsp).
      Store in tight container in refrigerator (last till 1 month ).
      Shake well and warm little bit before use

      Reply
  4. Katrina says

    September 7, 2012 at 6:54 am

    I can eat Gluten anymore and all the Kecap Manis I have found contains gluten which is frustrating as a few of my favourite recipes have Kecap manis and I really like it, so thank you! I look forward to making it. How long does it keep for?

    Reply
    • Emily says

      September 7, 2012 at 10:29 pm

      Hi katrina
      I normally make a small batch at a time like a cup or so and the longest i have kept for is 2 weeks in the fridge. Since it made of juz soy sauce and brown sugar i suspect i can go even longer as long it does not look like there is mould or taste funny.

      Reply
    • nora says

      December 13, 2012 at 12:00 am

      Soy sauce has a lot of gluten

      Reply
      • Margaret says

        May 8, 2013 at 7:27 am

        There are several brands of gluten free soy sauce on the market, depending on the country you live in. Kikkoman, Ayam, Masterfoods all make a gluten free soy sauce. These are all available in Australia. Tamari is also a gluten free soy sauce.

        Reply
        • Margaret says

          May 8, 2013 at 10:03 am

          Oops I meant Fountain, not Masterfoods.

          I made the Kecap manis this evening so I could make Nasi Goreng. It was yum.

          Reply
  5. ashraf says

    October 12, 2012 at 3:08 am

    Instead of brown sugar or palm sugar i have used what is known as JAGGERY in India, which is in a way unrefined sugar and made from sugar cane.
    it does resemble palm sugar somewhat but is not as sweet. The results depend on how much Jaggery is added, which in turn depends on how sweet you want it to be. I think it makes a really good substitute. I would like to get some original IKAN BILIS so that I can then match the taste.
    Thank you for the recipes

    Thank you

    Reply
  6. Judith says

    October 12, 2012 at 11:18 am

    I have just returned from Bali and am so excited that making kecap manis is so easy. Thanks for the website. I also can’t eat gluten but in the healthfood aisle of the supermarket you can gluten free soy sauce which is not as salty. J

    Reply
  7. Grace says

    November 25, 2012 at 11:17 am

    Thank you. I had no idea what kecap manis was and now I know how to make it.

    Reply
  8. Dennis Joseph Li says

    February 27, 2013 at 6:03 am

    I have been looking everywhere for Kecap Manis in groceries all over the city but can never find one. I never knew I could MAKE my own. This post is amazing. So is your blog! Subscribing. 🙂

    Reply
    • Emily says

      February 27, 2013 at 6:41 am

      Thanks Dennis. Sometimes I find it is easier to make things myself hehe! Glad that I can help 🙂

      Reply
  9. Daisy says

    March 4, 2013 at 9:49 pm

    hi there!

    Thanks for the spicy basil chicken recipe! Can I substitute honey for brown sugar to make this soy sauce?

    Reply
    • Emily says

      March 5, 2013 at 8:15 am

      Hi Daisy,

      I must admit I have not tried with honey. The function of brown sugar is to provide the caramel & thick consistency, so in this sense honey could work. However may I suggest you try with flavourless honey as some types of honey can taste quite floral. I hope this helps! 🙂

      Reply
  10. Martin says

    March 17, 2013 at 3:07 pm

    Growing up in the Netherlands Kecap Manis was a staple in the fridge, now living in the US I used to order it online until making my own. I use low sodium and add some ginger and koriander through mine, you can also spice it up a little using chili pepper paste. Great for making Babi Ketjap

    Reply
    • Emily says

      March 18, 2013 at 1:07 pm

      Hi Martin

      Thanks for sharing your spin on ketjap manis. The addition of ginger and coriander sounds amazing and I can imagine it could be a staple for stir fry. 🙂

      Reply
  11. Ellen says

    April 21, 2013 at 8:14 am

    The use of (as we call It) gula jawa is more preferable for people who suffer from diabetes. Though I myself don’t have diabetes (fortunately) I use this kind of sweetener in almost everything.

    Reply
  12. masooma says

    May 3, 2013 at 11:51 pm

    im making a dish that requires this sauce, and i found ur recipe very helpful! however, theres one problem. I made it and set it aside to use for the dish later. now, as i check it, i see that it has become so thick that it is no longer sauce! LOL. What should I do? add more soy sauce?

    Reply
    • Emily says

      May 4, 2013 at 3:39 am

      Maybe just add a tsp of soy sauce and warm it for a couple of seconds in microwave. From my personal experience as the surrounding temperature drops the sauce.becomes very thick (even for the commercial ones) and the during summer time the sauce is more liquid. I hope this helps.

      Reply
  13. Daz says

    May 21, 2013 at 12:59 pm

    Hi , how long will this last in a fridge, as I would lie to make a batch.
    Thanks
    Daryll

    Reply
    • Emily says

      May 22, 2013 at 2:34 am

      Probably no more than a week.

      Reply
  14. Liz says

    May 26, 2013 at 9:08 am

    Well that’s a lot easier than I thought. Thanks!

    Reply
  15. Honeybird says

    July 19, 2013 at 9:26 pm

    Definitely going to try making this! I am a huge fan of ketjap Manis! And there have been given some lovely variations too in the comments, I’m getting all excited 🙂

    Reply
  16. marie says

    September 17, 2013 at 6:41 pm

    Hi can you use this as a dip for spring rolls etc?? thanks

    Reply
    • Emily says

      September 17, 2013 at 9:06 pm

      Hi Marie, I personally don’t think it is suitable as a dipping sauce due its very thick and.sticky consistency. And taste was very sweet with some salty undertone behind it. xx Emily

      Reply
  17. Kat says

    September 22, 2013 at 6:49 am

    Awesome!! Just in Indonesia and LOVED this sauce, didn’t realize it was so simple to make on my own. Thanks Emily 🙂

    Reply
  18. chef anthony says

    November 10, 2013 at 9:55 am

    With kecap, I’ve learn my ups and downs, using any soy sauce, low-sodium. or Kikkoman, it goes back to your taste buds, and how you use it. most will say its too salty, or most will say its too sweet. Its all by going how much use it or how much spices your adding to your dish. umami

    Reply
  19. Lulu says

    November 21, 2013 at 9:31 pm

    Good article – but please remove your suggestion that palm sugar is a ‘brilliant’ alternative – palm sugar is a horrible substance – while it may taste good, it is easy to find alternatives and it also ruins the environment for the orangutans and is killing their population off – its a well known issue.

    Reply
    • Emma says

      March 19, 2014 at 6:29 pm

      Thank You! I was about to make the same comment and I saw yours!

      Reply
    • Samantha says

      August 27, 2014 at 9:01 am

      Thankfully there are a lot of sustainable coconut sugar products available now that take care in avoiding orangutan habitats while supporting indigenous farming initiatives in indonesia. I just made some with coconut sugar and it was delicious!

      Reply
    • Andrew says

      April 16, 2015 at 9:08 am

      I think you’re confusing Palm sugar with palm oil. Not the same thing

      Reply
  20. Damian says

    December 14, 2013 at 8:17 am

    Hi Emily

    You are just amazing. Thank you for this recipe. Have been thinking about making this for ever! Think you should make some dishes for your fans!

    Damian

    Reply
  21. Sophie says

    January 28, 2014 at 1:19 am

    Hi! this looks so good as the other recipes i have looked at use a lot more ingredients. how much does this make because i need a little over a 1/3 of a cup for some beef satay i am doing for dinner 🙂

    thanks, Sophie

    Reply
    • Emily says

      January 29, 2014 at 8:49 am

      Hi Sophie,

      I think it makes slightly under 1/4 cup. There’s some loss of liquid due to evaporation during the process of thickening of the sauce. xx Emily

      Reply
  22. TheChefie says

    January 29, 2014 at 2:45 am

    This is good for Nasi Goreng..

    Reply
  23. Beth Rosen says

    June 2, 2014 at 12:16 pm

    I’ve seen reference to kecap manis having star anise and garlic in it too?

    Reply
  24. Cill says

    July 12, 2014 at 4:00 pm

    I will try this recipe shortly!! But as I arrived at your page to find sustainable alternatives to the (evil) palm sugar, I won’t be using palm sugar!!!
    It’s just great I can make this sauce with out contributing to the destruction of any Orangutans habitat or their lives. 🙂

    Reply
  25. vivian says

    July 17, 2014 at 4:09 am

    Your recipes and tips are out of this world delicious. Please keep posting. Thank you V.

    Reply
  26. Sherrie says

    August 15, 2014 at 10:23 pm

    I applaud commenters for doing what they can to save orangutan habitat, but palm sugar is not made from the same types of palm trees that palm oil is made from, they are made from entirely different species. If you’re still worried, just make sure it’s coconut or date, or from countries where orangutans don’t live.

    Reply
  27. Heather says

    August 16, 2014 at 11:08 pm

    Oh I am so happy I found this recipe. I can not wait to try it. I was disappointed when my store discontinued the sauce and didn’t want to pay $13.99 a bottle from Amazon

    Reply
  28. Sonja says

    October 31, 2014 at 4:36 am

    This is very, VERY good! Thank you so much for sharing.
    I use it with the recipe I’m linking below, and going the extra step by preparing the Kecap Manis, really raises the bar:
    http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129

    Reply
  29. belsha says

    November 23, 2014 at 1:40 pm

    Hello, great site!

    What is not clear is if you should use light or dark soy sauce for making Kecap Manis. I’d be glad to have an update on this !

    Reply
    • Emily says

      November 24, 2014 at 10:53 am

      Hi Belsha,

      I used light soy sauce to make kecap manis – the brand I used Kikkoman soy sauce. I hope this helps! 🙂

      Reply
  30. Sonja says

    November 24, 2014 at 2:56 pm

    Hello belsha,

    I don’t think it matters all that much beyond personal preference. I use tamari (it’s smoother, more complex and seems to have less salt), and it works beautifully.

    Reply
  31. Brandie Mukla says

    December 13, 2014 at 12:23 am

    Thank you for the recipe for the Kecap Manis I have been buying it for years. Unfortunatly I haven’t been able to find it anymore. sincerely Brandie

    Reply
  32. Sally Ann says

    January 21, 2015 at 7:58 am

    Excellent!! I live in a town where I cannot find this sauce in grocery store… So I found this recipe, and it worked perfectly. Good directions, clear pics, helpful x 10!

    Reply
  33. Pat says

    January 26, 2015 at 8:25 pm

    Thanks so much Emily! And everyone else too. This is what I love about the internet when it works. In fact the internet works, I believe MAINLY because people take the time and sometimes also money to contribute from their personal experience and expertise. People also do it for money, of course, but not anywhere near the majority. The internet really. belongs to all of us.

    Reply
  34. Jennie says

    February 26, 2015 at 4:25 pm

    Thanks for this recipe. It works perfectly!

    Reply
  35. ahmad says

    June 2, 2015 at 8:05 am

    i didnt have a brown sugar so i used white sugar and it burnt; it was on low heat though!!…
    is it because of the white sugar or there is some thing wrong with my cooking??

    Reply
    • WC says

      October 19, 2015 at 6:45 pm

      Did you pour the white sugar and soy sauce together first before heating on low heat? if so, it shouldn’t burn. Brown sugar has an addition of molasses over white sugar. That’s it,.

      Reply
  36. sreekanth says

    October 12, 2015 at 8:05 am

    made peanut satay with the help of this reciepe as i did not have readymade kecap manis. came out well.
    thanks Emily

    Reply
    • Emily says

      November 3, 2015 at 1:38 am

      You are welcome! I am glad that you like the recipe! x Emily

      Reply
  37. Anjali Manghnani says

    December 29, 2015 at 11:56 pm

    Hi Emily, thank you for this recipe. Can’t wait to try it! I had seen another recipe elsewhere, can’t remember where as it was sometime ago and it had a stalk of lemongrass in it. What do you think? Perhaps lemongrass and some ginger-garlic? Martin (earlier post) had mentioned coriander. Some coriander leaves too? Then we could strain the mixture? Or too many flavours?

    Thanks…Anjali

    Reply
    • Emily says

      December 30, 2015 at 12:32 am

      Hi Anjali,

      Thank you for your interest in the recipe. Personally, I prefer to keep the ingredients for kecap manis as basic as possible. For one, I used it in a many of my dishes so having an ingredient like lemongrass may limit the dish you can add it to. Secondly, depending how much you want to set aside for usage later, adding fresh ingredients like garlic, ginger, coriander etc may shorten the storage life. I understand they would be well cooked through but I am just a little paranoid when it comes to stuff like that. However should you wish to add either of this ingredients, infused them with the soy sauce first (with a little extra water to prevent the soy sauce from burning) and strained before adding the brown sugar. This is because the finish result likened to thick caramel and this consistency may make it challenging to strain. I hope this helps, Anjali!

      Reply
  38. Leah Whitehead says

    May 17, 2016 at 1:03 am

    This was delicious! So easy. I lived in Indonesia for a while and often crave kecap manis. I put it on white rice and fried tempeh and it was just like being in Toraja utara 🙂

    Thank you!

    Reply
  39. Sharron Taylor says

    June 2, 2016 at 1:38 pm

    So glad to have found this recipe and it works a treat! I couldn’t find Kecap Manis in my local stores so googled to see if I could make it myself and came across this easy and tasty recipe. Five star recipe ????? Thank you!

    Reply
    • Emily says

      June 3, 2016 at 2:24 am

      Dear Sharron,

      I started to make my own kecap manis for the same reason. Don’t you hate it when this happens? I am glad to hear that it worked out well with you and thank you for your lovely feedback! x Emily

      Reply
  40. Eelco says

    July 21, 2016 at 1:53 pm

    I made mine with some garlic, Lombok and star anise and as sugar I used Gullaw Jawa.

    There are indeed many different recipes for Ketjap Manis. But this one is very tasty for a marinade for babi or ayam. Especially with Gado Gado this goes very good.

    Reply
  41. Shani says

    August 5, 2016 at 2:01 am

    Hi! I made this last night to use for mehgoreng. It was delicious! My only issue is that the kecap manis solidifies when left in open air then I have to reheat it again before using. Any suggestions to avoid it? Thank you!

    Reply
  42. janice dehaven says

    September 26, 2016 at 10:51 pm

    My attempt ending up a light brown color with a little burnt smell so I guess I boiled it too long? I left it in the pan to come read what I did wrong and when I went back its almost like taffy, so sticky and stiff. Any suggestions?

    Reply
  43. Richard in Cambridge says

    October 31, 2016 at 12:35 am

    Dear Emily: Your website (and your recipe for kecap manis) was mentioned in the comments to an October 30, 2016 New York Times recipe [http://cooking.nytimes.com/recipes/1018376-singaporean-braised-duck ]. It’s been a pleasure exploring your food blog. I look forward to visiting it often. Regards from Richard in Cambridge (MA).

    Reply
  44. Ken says

    December 22, 2016 at 7:08 pm

    A dutch company named ConiMex made the best Ketjap Manis I ever tasted, but they’ve changed it in the past few years and it’s not as good. So I’m trying to duplicate the original by mixing dark molasses with low sodium soy sauce and oyster sauce and it’s close but it’s not exact. I lived in Holland for years and miss that sauce much. My letters to the Co. have been ignored of course cause they don’t want to admit that they’ve cheapened the recipe. I’m wondering if you might have heard of this Co. or if you can help me improve my recipe. Maybe the Co. will talk to you. Oh, I love your website. I do still have a small amount of the original.

    Reply
  45. erin berdan says

    February 3, 2017 at 4:09 pm

    Hi Emily – this is a great substitute. I have access to lots of Asian markets but I recently posted a recipe for pad kee mao and included a link to your recipe for my readers/friends who don’t. Thanks for posting! And here’s where you can find my post linked to yours if you’re interested. http://whiteplateblankslate.blogspot.com/2017/02/pad-kee-mao-drunken-noodles.html

    Reply
  46. Eva says

    February 8, 2017 at 2:41 pm

    Today I made Bami Goreng with your Ketcup Manis and what can I say: It was absolutely delicious and fantastic!! Thank you very much for that gorgeous recipe!

    Reply
  47. Stephanie says

    April 19, 2017 at 12:44 am

    I was experimenting with a few Indonesian recipes lately, and since I live in a small space and figured kecap manis should be reasonable to make, when I searched it on Google, Fuss Free came up near the top!

    To which I smack my forehead, like, duh! Already bookmarked for another recipe!

    Just want to say thanks for a beautiful, sensible, food blog 🙂

    And I boiled my kecap manis too long and almost made soy sauce caramel, hahaha!

    Reply
  48. kazy says

    August 19, 2020 at 10:28 pm

    1/8 cup is simply 2 tablespoons. Just saying

    Reply

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Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

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This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

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