Total Time
Prep 10 mins
Cook 15 mins

This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce.

Ingredients Nutrition


  1. Combine sugar and water in 2 quart saucepan.
  2. Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
  3. Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
  4. Reduce heat to low.
  5. Stir in remaining ingredients and simmer 3 minutes.
  6. This will keep 2-3 months tightly covered in the refrigerator.


Most Helpful

Hi, I'm Indonesian. In my opinion, I will only use soy sauce and brown suggar for making kecap manis. Each one part, for example 1/2 cup soy sauce and 1/2 cup brown sugar. That would be enough. If you make it too complecated like this, I'm afraid it won't taste authentic Indonesian kecap manis.

Anne P. May 30, 2016

I love my ketjap but moved to a country where it is basically unavailable (except for over expensive and far-away expat-import shops). This recipe was my saviour. It tastes very good and very similar and the ingredients list is very simple. Thanks a lot!!

Coffee&Rusks November 17, 2015

I made 1/3 the recipe (1 cup) for my Asian cooking. Used in Recipe #425277 and enjoyed the sweet-salty taste. I will be storing in the fridge to use in Bourbon Chicken also. I love that I can "make" the condiments to keep on hand. Made in memory of Silent Cricket.

ElaineAnn May 28, 2010

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