How To Make Homemade Kecap Manis (Indonesian Sweet Soy Sauce)
Course: Condiment
Cuisine: Indonesian
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 20servings (15 grams each serving)
Calories: 58kcal
Author: Marvellina
Kecap manis is one of the quintessential ingredients in Indonesian cuisines. It's highly versatile but it can be difficult to find sometimes. Now you can make your own homemade kecap manis at home.
Put all ingredients in a heavy-bottom saucepan. It's important to use a heavy-bottom one so that the sugar doesn't get burnt easily
Bring to a simmer and then lower the heat to let it gently simmer for about 15 minutes. The mixture may still seem thin, but this will thicken up considerably as it cools down. If you cook until it's really thick, then by the time it cools down it will be too thick. We want a thick but can be drizzled consistency
Let it cool down completely
Storage:
Use a strainer to transfer kecap manis to a glass jar. Discard the solids. Secure with a tight-fitting lid and it can be stored at room temperature for up to 6 months for the best quality. Due to the sugar content, you don't have to worry about kecap manis goes bad because the sugar also acts as a preservative here. Just make sure you use a clean spoon each time you get some kecap manis to prevent contamination
Of course you can also keep them in the fridge. They can be kept in the fridge for months and months, or even years
Video
Notes
You can substitute with brown sugar but please note that coconut sugar or palm sugar is less sweet. Please adjust the amount of brown sugar accordingly.