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  • jeecauy jeecauy
  • - December 11, 2020
  • - 8:25 am

Homemade Kecap Manis (Indonesian Sweet Soy Sauce)

📖 TABLE OF CONTENTS show
HOW TO USE KECAP MANIS OR SWEET SOY SAUCE
AROMATICS FOR THE SAUCE
COOKING THE KECAP MANIS OR SWEET SOY SAUCE
STORING THE SAUCE
You might enjoy these other vegan recipes:
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
Looking for more Vegan Asian recipes?
Homemade Kecap Manis (Indonesian Sweet Soy Sauce)
Ingredients 1x2x3x
Instructions
NUTRITIONAL INFO

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Sharing an easy homemade recipe for Indonesian Kecap Manis or Sweet Soy Sauce—it’s a sweet, syrupy, and thick soy sauce!

HOW TO USE KECAP MANIS OR SWEET SOY SAUCE

It’s perfect to use for stir-fried dishes such as Mie Goreng or Indonesian Fried Noodles! Kecap manis is really so versatile.

You can also use it to season pretty much anything–such as vegetables, tofu, fried rice, and so much more!

You can also use this as a dipping sauce for your favourite fried food. It requires only a few basic ingredients and you can opt to add in some aromatics to get an extra kick of flavour!

AROMATICS FOR THE SAUCE

I used a mix of black peppercorns (or sub with ground pepper), ginger, garlic, and dried star anise.

And of course, soy sauce and sugar–which gives it that nice syrupy texture since the sugars will cook down and thicken.

COOKING THE KECAP MANIS OR SWEET SOY SAUCE

You’ll need 1 saucepan or small pot to cook everything down together and then just leave it to cool, since it’ll continue to thicken!

STORING THE SAUCE

Make sure to cool it completely. Afterwards, transfer it into a jar and use for your recipes! ◡̈

This stores well in the refrigerator and continues to thicken as it cools. This ca be stored in the fridge for up to 6 months (or even longer!)

You might enjoy these other vegan recipes:

  • Japanese Chahan or Fried Rice
  • Crispy Eggplant Katsu
  • Scalloped Potatoes in Creamy Lemon Dill Sauce
  • Chili Garlic and Black Bean Eggplant Noodles
  • Easy Sweet, Spicy, and Saucy Noodles
  • Stir-Fried Tofu and Basil Noodles
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
  • Tantanmen (Vegan Ramen)
  • Yaki Udon
  • Chinese-Style Bolognese
  • Ginger and Scallion Noodles
  • Chili Garlic Oil Noodles

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Vegan Asian Cookbook

Homemade Kecap Manis (Indonesian Sweet Soy Sauce)

5 from 13 votes
A homemade Indonesian Kecap Manis—sweet, syrupy, and thick soy sauce perfect to use for stir-fried dishes such as mie goreng! It’s also perfect use as sauce-bases for tofu, vegetables, and pretty much anything! You can also use this as a dipping sauce. This stores well in the refrigerator and continues to thicken as it cools.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Condiments, Sauces
Cuisine Asian, Indonesian
Servings 1 small jar (400 ml)
Calories 1004 kcal

Ingredients
  

  • 1 cup soy sauce (240 ml)
  • 1 cup organic brown sugar or palm sugar (220 g)
  • 2 whole dried star anise , optional
  • 4 garlic cloves ,halved or crushed
  • 1 inch piece of ginger (2.5 cm), sliced
  • 1 tsp whole black peppercorns sub with pinch of ground black pepper

Instructions
 

  • In a small saucepan over medium low heat, place all the ingredients and mix to combine.
  • Cook for about 15 minutes, stirring occasionally, until the sugar has dissolved. If the sauce comes to a boil at any point, reduce the heat so that it remains at a low simmer.
  • Turn off the heat. Remove or strain the star anise, ginger, and peppercorns. You can opt to remove the garlic too if you'd like. The sauce will continue to thicken as it cools.
  • Leave the mixture to cool completely before storing in a jar and refrigerating. The sweet soy sauce will continue to thicken as it cools completely.
  • Store in an air-tight container and refrigerate until ready to use. This can be stored for months!

NUTRITIONAL INFO

Serving: 1jar | Calories: 1004kcal | Carbohydrates: 236g | Protein: 26g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13024mg | Potassium: 891mg | Fiber: 3g | Sugar: 218g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 270mg | Iron: 8mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

This Post Has 22 Comments

  1. Carolin May 6, 2021 Reply

    5 stars
    Hi Jeeca, thank you so much for this recipe! I’m about to prepare the Sweet and Spicy Tempeh (Tofu for us) today and already made the Kecap Manis. It tastes great (just like liquorice) and I’m loving it already!
    Greetings from Germany,
    Carolin

    1. Jeeca May 7, 2021 Reply

      Bitte, Carolin! ◡̈ hope you guys enjoy it.

      1. Carolin July 19, 2021 Reply

        5 stars
        We did, absolutely! I made it again yesterday, so we can try more recipes with it 🙂

      2. Julia Jessica November 29, 2024 Reply

        5 stars
        Hi there Jeeca I don’t have fresh ginger only powder. Can I use that and if so how much. Thanks.
        Julia Jessica xx

        1. Jeeca December 3, 2024 Reply

          Hey Julia, you can used 1/2 tsp 🙂

    2. Jeeca May 7, 2021 Reply

      Bitte schon, Caroline! ◡̈ Hope you guys enjoy it.

  2. Jo May 21, 2021 Reply

    5 stars
    Hi. Your recipe is absolutely delicious. I have tried a few different recipes for kecap manis and also tried shop bought ones. This is my favourite! Thankyou so much. Best Wishes ?

    1. Jeeca May 22, 2021 Reply

      Thanks so much JO! ◡̈ glad you enjoyed it!!

  3. Nana September 22, 2021 Reply

    Hi can I substitute maple syrup instead of brown sugar?

    1. Jeeca September 22, 2021 Reply

      Hi Nana, hmm I wouldn’t recommend it because it can change the flavour profile. But if you don’t mind then you can but I’d recommend another type of more neutral sweetener if you have. Hope this helps!

      1. Raana March 12, 2025 Reply

        5 stars
        Where were you all my life ??! Brilliant recipe. I’m loving your recipes 😋

        1. Jeeca March 21, 2025 Reply

          Thanks so much Raana 🤎

  4. FELISSA November 17, 2021 Reply

    5 stars
    Haven’t been able to find dark soy sauce at the supermarket lately and this recipe has been a life saver and gives an awesome taste to my cashew chicken 💖

    1. Jeeca November 18, 2021 Reply

      Happy to hear this helps Felissa!! ◡̈

  5. Julie B. May 8, 2024 Reply

    5 stars
    Thank you for the recipe. This was perfect to replace a bottle of bought sauce that had gone off at the back of the fridge. I made half the recipe to make sure it’d last in the fridge this time. Very tasty! 😋

    1. Jeeca May 9, 2024 Reply

      Yay, glad you liked it! Thanks as well Julie! Appreciate it 🙂

  6. Sarah February 12, 2025 Reply

    Hello, this recipe looks amazing… can’t wait to try it. Should I use dark soy or light soy in the recipe please? I can buy both but they are quite different. Also available is just “soy” (Kikkoman brand).
    Thanks!! Sarah

    1. Jeeca March 10, 2025 Reply

      Hi Sarah! I use regular soy sauce for this one. I use Lee Kum Kee’s premium soy sauce in particular. It’s lighter and less salty than the Kikkoman brand. 🙂

  7. BillyBob March 26, 2025 Reply

    5 stars
    Works great in my Beef Jerky Marinade!!! Thank you for the recipe.

    1. Jeeca March 27, 2025 Reply

      Most welcome! 🙂

  8. Tamar June 3, 2025 Reply

    5 stars
    I really look forward to making this.
    Thanks for publishing this, Jeeca!

    Because of my gluten-free limitations, we use San-J Tamari Lite (50% less sodium) — will that make much of a difference in flavor, if so, are there any other ingredients that could be used to adjust it?

    Fìnal question — could blackstrap molasses be used instead of sugar?
    We ran out of coconut sugar, but have plenty of molasses.

    1. Jeeca June 6, 2025 Reply

      Hey Tamar! Tamari would change this flavor-wise. I haven’t tried it myself for this recipe but since it’s usually less salty than regular soy sauce, I can recommend you add some salt, if needed, for extra depth and saltiness. Molasses will also alter flavor, using regular sugar or palm sugar would still be the best sub if you can have it.

5 from 13 votes (4 ratings without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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