Description
Sticky, sweet, and savory—this homemade kecap manis is your secret weapon for leveling up fried rice, noodles, marinades, and more. Made with just three pantry staples, it’s thick, glossy, and completely addictive.
Ingredients
Scale
- 1/2 cup soy sauce (light or all-purpose)
- 3/4 cup palm sugar, coconut sugar, or brown sugar (grated or packed)
- 1 whole star anise pod (optional)
Instructions
- Add soy sauce, sugar, and star anise to a small saucepan.
- Bring to a boil over medium-high heat, then reduce to low and simmer, stirring often.
- Continue simmering for 5–10 minutes, until the mixture thickens to a maple syrup-like consistency.
- Remove from heat and let cool completely (sauce will thicken more as it cools).
- Store in a sealed container in the fridge for up to a month.
Notes
Keep an eye on your sauce as it simmers to prevent boiling over. If your palm sugar comes in a brick, grate it before using. The star anise adds depth but is totally optional. If the sauce thickens too much after cooling, just stir in a splash of hot water to loosen.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg