kecap manis
Also known as: indonesian sweet soy sauce, sweet soy sauce, kecap kental manis
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Also known as: indonesian sweet soy sauce, sweet soy sauce, kecap kental manis
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When refrigerated, it can last for 6 to 12 months. Check for any off-smells or mold before use.
Mix regular soy sauce with brown sugar or palm sugar (roughly 1:1 ratio) and simmer until thickened.
Generally no, as it is made with soy sauce that contains wheat. Look for specifically labeled gluten-free versions.
It is much thicker and sweeter due to the addition of palm sugar, and it has a more syrupy consistency.
It is not recommended as the high sugar content prevents it from freezing solid and may alter the texture.
It is a staple in Indonesian cuisine, used in Nasi Goreng (fried rice), Mie Goreng (fried noodles), and Satay.
Many commercial brands do contain added MSG, though natural versions rely on the fermentation of soy for umami.
Yes, it is typically made from soy beans, wheat, and palm sugar, making it suitable for vegans.
Look for a thick, dark, and glossy appearance with a rich aroma of molasses and soy.
kecap manis is a versatile ingredient found in cuisines around the world. With 320 calories per 100g and 3.5 grams of protein, it's a nutritious addition to many dishes.
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