What can I substitute for Kecap Manis?

The best substitutes for Kecap Manis are: 1) Teriyaki Sauce (1:1 (by volume, add 1 tsp brown sugar per tbsp for extra sweetness)), 2) Soy Sauce (1 tbsp soy sauce + 1 tbsp brown sugar per 2 tbsp kecap manis), 3) Hoisin Sauce (1:1 (reduce other sweeteners in recipe)).

What is the best Kecap Manis substitute for cooking?

For cooking, the best substitute for Kecap Manis is Teriyaki Sauce with a ratio of 1:1 (by volume, add 1 tsp brown sugar per tbsp for extra sweetness). Teriyaki sauce has similar sweet-soy profile but is thinner and less viscous than kecap manis. Kecap manis is an Indonesian thick soy sauce with palm sugar, yielding a molasses-like consistency. Soy sauce fermentation produces glutamate, the key umami compound at ~1000mg sodium per tablespoon [USDA][McGee]. Add brown sugar and reduce slightly for closer texture.

What is a vegan substitute for Kecap Manis?

A vegan substitute for Kecap Manis is Soy Sauce with a ratio of 1 tbsp soy sauce + 1 tbsp brown sugar per 2 tbsp kecap manis. This substitute is rated as a good match.

Substitute for Kecap Manis - Best Alternatives

Indonesian thick sweet soy sauce with palm sugar and star anise.

Substitutes

Teriyaki Sauce — 1:1 (by volume, add 1 tsp brown sugar per tbsp for extra sweetness). Teriyaki sauce has similar sweet-soy profile but is thinner and less viscous than kecap manis. Kecap manis is an Indonesian thick soy sauce with palm sugar, yielding a molasses-like consistency. Soy sauce fermentation produces glutamate, the key umami compound at ~1000mg sodium per tablespoon [USDA][McGee]. Add brown sugar and reduce slightly for closer texture.
Soy Sauce — 1 tbsp soy sauce + 1 tbsp brown sugar per 2 tbsp kecap manis. Mix soy sauce with brown sugar and reduce briefly for thick, sweet soy. Kecap manis is much thicker and sweeter.
Hoisin Sauce — 1:1 (reduce other sweeteners in recipe). Hoisin sauce shares a thick, sweet-savory character with kecap manis. Kecap manis gets its unique syrupy body from palm sugar caramelization [McGee], while hoisin uses a fermented soybean base with five-spice. Different spice profile but functional in stir-fries and marinades.