It is very simple!
You only need 3 ingredients: soy sauce, Indonesian palm sugar, and a little molasses.
1/2 soy sauce*
1/2 cup Indonesian palm sugar**
1 tablespoon molasses
Combine soy sauce and palm sugar in a sauce pan.
Heat in medium high heat. Keep stirring until sugar is dissolved and the liquid is a little bit reduced. It takes about 5 minutes.
Add molasses and stir well for about 1 -2 minutes.
Turn off heat and let it cool. Once it is cool, you can store it in a bottle or a jar. Keep it in the fridge.
*For you who have gluten allergy or intolerance, you can use Bragg Liquid Amino or other non-gluten products as a substitute for the soy sauce.
** I would suggest you to use Indonesian palm sugar if you can because the flavor is richer, thus your homemade kecap manis will come very close to the ones sold at the stores. However, if you can’t find Indonesian palm sugar at your asian stores, it’s ok too. 🙂 Just be experimental with it.