Kecap Manis (Indonesian Soy Sauce)

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20 minutes 3 cups Print RecipeEmail Recipe


1cupdark brown sugar (firmly packed)
1cupjapanese soy sauce
7tablespoondark molasses
1teaspoonfresh ginger (grated)
1⁄2teaspoonground coriander
1⁄2teaspoonground black pepper


Combine sugar and water in 2 quart saucepan. Bring to simmer over medium heat, stirring just until sugar dissolves. Increase heat to high and continue cooking until syrup reaches 200°F on candy thermometer, about 5 minutes. Reduce heat to low, stir in remaining ingredients and simmer 3 minutes.


This recipe for Kecap Manis will keep for 2 to 3 months tightly covered and refrigerated.

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