Sweet Soy Sauce Substitute: How to Replace Kecap Manis in Recipes

I adore shop-bought sweet soy sauce (Indonesian kecap manis), but it can be hard to find in some grocery stores. Fortunately, this sweet soy sauce substitute recipe is quick and simple to make at home.

If you don’t have ten minutes to cook the syrup, there’s also a helpful list of instant substitutes that mimic the sweet, salty, umami profile of kecap manis.

What is kecap manis?

Kecap manis (also spelled ketjap manis) is a sweet, aromatic soy sauce from Indonesia. It’s darker and much thicker than regular soy sauce, and its signature sweetness comes from a large proportion of palm sugar, jaggery or molasses. Many versions include warm spices such as star anise, cinnamon, coriander, clove and black pepper—one star anise pod is a simple addition that gives homemade kecap manis authentic depth.

Sweet soy sauce is a cornerstone of Indonesian cooking, contributing umami and caramel-like sweetness to dishes like nasi goreng (Indonesian fried rice) and mie goreng (fried noodles). It’s also commonly used as the base for marinades, dipping sauces and dressings.

The best sweet soy sauce substitute

The easiest and most accurate substitute is homemade kecap manis: lightly boil soy sauce with a sweetener until it becomes thick and syrupy. This reproduces the balance of salty, sweet and umami found in store-bought bottles.

If you prefer not to simmer a batch, continue reading for several quick alternatives you can mix together in a minute.

Homemade sweet soy sauce ingredients

• Soy sauce: Most regular soy sauces work well. Avoid dark soy sauce, which is already intensely sweet and thick.
  • Light soy sauce is best for kecap manis because it’s less salty and has a lighter soy flavour.
  • All-purpose soy sauce (for example, common bottled brands) is a fine substitute if that’s what you have on hand.
  • Avoid dark soy sauce labeled specifically as “dark soy sauce,” since its flavour profile is different from kecap manis.
• Palm sugar: Traditional kecap manis uses palm sugar or jaggery for a rich, caramel-like flavour. If your palm sugar comes in a block, grate it first. Coconut sugar or brown sugar can be used instead—brown sugar lacks the smoky-caramel notes but still delivers sweetness.
• Spices: One whole star anise pod adds aromatic warmth without overpowering the sauce. A small piece of cinnamon is another optional addition.

How to make sweet soy sauce

Homemade kecap manis is the best substitute for store-bought sweet soy sauce. The method is straightforward:

• Combine your chosen soy sauce (light, all-purpose or tamari) with grated palm sugar (or coconut/brown sugar) in a small saucepan. Add a star anise pod if using.
• Bring to a boil over medium-high heat, then reduce to a low simmer. Stir often and simmer for 5–10 minutes. Watch closely: if it boils too vigorously, remove from the heat briefly and keep stirring until it calms down.
• Simmer until the mixture thickens to the consistency of maple syrup—about ten minutes at most. It will continue to thicken as it cools.
• Let it cool completely, then use immediately or store in an airtight container in the refrigerator. Properly stored, it will keep for over a month.

11 Substitutes for sweet soy sauce (kecap manis)

Kecap manis is sweet, salty and syrupy. When you need a substitute, aim to recreate that balance of caramel sweetness and savory umami. The options below can be used as a 1:1 swap for store-bought sweet soy sauce, with small adjustments where noted.

1. Homemade kecap manis (the best substitute)

Simmer light or regular soy sauce with palm, coconut or brown sugar until thick and syrupy. This homemade version most closely matches commercial kecap manis.

See the recipe card for exact amounts and steps.

2. Soy sauce with palm sugar

Mix equal parts soy sauce and palm (or coconut) sugar by volume and stir until the sugar dissolves. This is a quick fix when you only need a small amount and don’t have time to reduce a batch.

The texture will be thinner than boiled kecap manis, but the flavour profile will be similar.

3. Regular soy sauce with brown sugar

Combine equal parts regular soy sauce and brown sugar and stir. Heat briefly if the sugar is slow to dissolve. Brown sugar won’t give the smoky caramel notes of palm sugar, but it provides the needed sweetness.

4. Soy sauce with maple syrup

Mix equal parts soy sauce and good-quality maple syrup. Maple syrup’s deep caramel and slightly smoky notes make it an excellent replacement for palm sugar in many recipes.

5. Soy sauce with honey

Mix one part soy sauce with half part mild-tasting honey. Heat briefly if needed to combine. Use neutral honey to avoid clashing with the soy flavour.

6. Sweetened tamari

Tamari is a wheat-free Japanese-style soy sauce with a richer, sometimes thicker profile. Use tamari in the same homemade kecap manis method or mix it with palm, coconut or brown sugar, maple syrup or honey as described above.

7. Coconut aminos

Coconut aminos are a lower-sodium, slightly sweet alternative made from fermented coconut sap. They’re not as syrupy or as sweet as kecap manis but work well for paleo or soy-free diets. Add sugar or maple syrup if you want more sweetness and body.

8. Dark soy sauce (Lao chou)

Dark soy sauce is thicker and darker due to added caramel or molasses, but it’s not as sweet as kecap manis. If using it, add about one-quarter part palm/coconut/brown sugar or maple syrup to increase sweetness.

9. Oyster sauce

Oyster sauce is dark, thick and umami-rich. It’s not vegetarian (unless you use a mushroom-based vegetarian version) and is more savory than sweet. To mimic kecap manis, add a splash of dark soy sauce and a little maple syrup to balance the sweetness and saltiness.

10. Hoisin sauce

Hoisin is thick, sweet and packed with umami from fermented soybean paste, sugar, vinegar and spices. If it’s very thick, thin it with a little water or soy sauce before using it as a kecap manis substitute.

11. Tianmian sauce

Tianmian (sweet bean or sweet wheat paste) is a dark, smooth Chinese paste made mainly from fermented wheat flour and salt. Its sweet-savory taste resembles kecap manis in some ways; thin it with soy sauce or water if it’s too dense.

How to use sweet soy sauce

Sweet soy sauce is versatile: use it in stir-fries, as a dressing base, or as a finishing glaze. It pairs beautifully with rice, noodles, grilled vegetables, pan-fried tofu and Asian salads.

• Nasi goreng: Indonesian fried rice often relies on kecap manis for that characteristic sweet-savory flavour. Add vegetables such as diced broccoli or sliced cabbage to make it a main dish.
• Sweet soy and ginger dressing: Mix two tablespoons sweet soy sauce with one tablespoon sesame oil, one tablespoon toasted sesame seeds, one tablespoon rice vinegar and one teaspoon grated ginger for a quick dressing.
• Bibimbap-style sauce: Stir two tablespoons gochujang with two tablespoons sweet soy sauce, one tablespoon sesame oil and ½ tablespoon rice vinegar for a fast bibimbap sauce.
• Marinade: Combine sweet soy sauce with sesame oil, Chinese five-spice, minced garlic and chili flakes for a simple, flavourful marinade for mushrooms, tofu or vegetables.

Summary

There are many effective substitutes for kecap manis: from simple mixes of soy sauce and sugar to thicker condiments like hoisin or tianmian sauce. For the closest match, make homemade sweet soy sauce by reducing soy sauce with palm or coconut sugar until syrupy. It’s fast, reliable and delivers the familiar sweet-salty umami that defines kecap manis.