1 ⅓cuppalm sugar(brown sugar or molasses can be used instead)
1 ⅓cupsoy sauce(reduced sodium soy sauce is best)
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Combine ingredients in a small sauce pan and stir to dissolve the sugar while you bring the sauce to a low boil over medium high heat.
Once you reach a boil, reduce heat and simmer until the liquid becomes syrupy (viscous) about 10-15 minutes. Be sure to stir frequently to prevent over-boiling.
The sauce is done when it clings to your spoon when drizzled back into the sauce pan.
Remove from heat and allow to cool completely (the sauce will continue to thicken while cooling). Store in airtight container. Will keep refrigerated for up to 2 weeks.
*Please note: There are a wide variety of additions to this sauce! Everything from ginger, garlic, and crushed red pepper...and the list goes on. This recipe is a very quick version, meant to be used in recipes that call for kecap manis to save you a trip to the store (if you have a good Asian market nearby) or from buying specialty ingredients online.