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Homemade Kecap Manis

Prep Time0 mins
Cook Time15 mins
Total Time15 mins
Servings: 11 tablespoons
Calories: 54kcal
Author: Nisha Vora


  • ½ cup (140g) soy sauce (use tamari to keep gluten-free)
  • 1 cup (152g) organic brown sugar (or coconut sugar), loosely packed
  • ½ cup (120 mL) water
  • 1 tablespoon molasses*, (regular molasses, not blackstrap molasses)


  • Add the soy sauce, sugar, and water to a medium or small saucepan. Stir occasionally as it comes to a boil to prevent sugar from burning, about once a minute. Once it starts bubbling, reduce the heat to medium-low or low. Simmer, uncovered, until the sauce thickens a bit (small bubbles and frothing are okay, you just don't want lots of big bubbles, or it can quickly bubble over).
  • Once it starts to thicken, start stirring frequently. And once it almost reaches a thin syrupy consistency, about 10 minutes in, add the molasses. Stir frequently and continue cooking for another 5 minutes, until it has thickened to a maple syrup consistency.
  • Take off the heat. Carefully pour into a heat-proof jar. Once cooled to room temp, (it will thicken a fair amount as it cools), seal the jar and store in the fridge for several months.


*If you don’t have molasses, omit it and use less water, about ⅓ cup (80 mL).