Kecap manis is a sweet soy sauce that originates from Indonesia. The name “kecap” comes from the same root word as “ketchup,” and “manis” means sweet in Indonesian. This sauce is thick, syrupy, and dark, with a molasses-like texture.

The sweetness of kecap manis comes from the addition of palm sugar, which is the key ingredient that gives it a unique caramelized flavor. It’s often used in Indonesian dishes like nasi goreng (fried rice) and satay to add a rich sweetness. Because of its thick consistency, kecap manis also serves as a glaze for grilled meats or vegetables. 

On the other hand, dark soy sauce is a Chinese soy sauce variation known for its bold, salty taste and rich color. It’s made by fermenting soybeans and wheat, and it is aged longer than regular soy sauce, which gives it a deeper flavor and a thicker texture compared to light soy sauce.

Despite its somewhat thicker consistency, dark soy sauce is not as syrupy as kecap manis. It’s used primarily to add color to dishes like stir-fries and braised meats, giving them a dark, rich appearance and a slightly more intense flavor than light soy sauce. 

Differences Between Kecap Manis and Dark Soy Sauce 

One of the biggest differences between kecap manis and dark soy sauce is the taste profile. Kecap manis is known for its pronounced sweetness, thanks to the palm sugar used in its production. It’s sweet to the point where it almost feels like a glaze. Dark soy sauce, in contrast, is much saltier and less sweet. While it does have a slight sweetness due to fermentation, the saltiness is more dominant, making it a good base for savory dishes. 

In terms of texture, kecap manis is much thicker than dark soy sauce. Its syrupy, molasses-like consistency makes it perfect for coating foods or using as a dip. Dark soy sauce, while thicker than light soy sauce, is still relatively pourable and works better in dishes where a thinner sauce is needed for mixing or marinating.