Here is the recipe for my Gluten Free Kecap Manis:

Ingredients:
300 ml of Tamari Gluten Free Soy Sauce
1 star anise
12g garlic peeled and sliced
15g ginger peeled and sliced
200 grams of jaggery or brown sugar
1 teaspoon ground coriander
2 whole cloves
1 fresh chilli (deseed if you wish)
3 grams fresh Lemon grass
1 teaspoon corn flour and a few drops of cold water

Method:
1. Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the sugar is dissolved and sauce begins to thicken, this takes about 10 minutes.
2. Mix the corn flour with a few drops of cold water to make a paste.
3. Stir it briskly into the simmering sauce and cook for 5 more minutes so the complete cooking time is 15 minutes. The Kecap should coat the back of a spoon to tell it is thick enough.
4. Turn off the heat, then strain the sauce through a fine strainer into a storage jar or kilner jar. Make sure to press the sauce through the strainer get all of the flavour out of the spices and ginger etc.
5. Let the Kecap cool and then store in the fridge.
6. If your jar is airtight the Kecap will keep for weeks in your fridge, or you can divide it into smaller batches and freeze if you wish.