I recently accepted a challenge to make a Pipagao Cake by FoodMakesCalHappy, and boy was I up for it! Before I dwelve into the topic and the making of this, let’s find out more about what even is Pipagao. Pipagao, or known by it’s market name Nin Jiom Pei Pa Koa Cough Syrup, is this minty and effective herbal extract.

In recent times, there have been more food creations whether it’s available retail or through the mixing of food combinations such as those by Calvin! The rest of the story needs no further explanation, the idea of the Pipagao Cake landed on my doorsteps and I made it!

There was quite a bit of thought put into this Pipagao Cake.

Firstly and after considering the flavour profile of Pipagao, the cake cannot be too sweet. Furthermore, it’s best that the cake has an earthy flavour to it in order to best boost the flavour of Pipagao. Hence, this cake was made lower in sugar with a generous dash of cinnamon for that light touch of earthiness. This really paid off!

Then, it was the infusion of pipagao flavours. In order to do this, I soaked the cakes in 3 – 4 dips of a light pipagao syrup, repeating at 5 – 10 minutes interval. Then, it was a refreshing pipagao frosting that has the key ingredient incorporated into it. Finally and thereafter, a glaze of pipagao!

Before making this, may I also remind everyone to be mindful and careful in using pipagao! While it’s delicious as a potential food item, you must still take note of the recommended amounts and not to overtake this. As such, I made sure that each Pipagao cake, apart from the glaze, has a maximum of 1 tbspn of Pipagao as per the dosage of an adult.

Finally, the making of this cake is rather straightforward with the usual techniques of creaming and whisking. It’s best you use a hand mixer to save the elbow grease!

Without further ado, the recipe.

Pipagao Cake Recipe
by Javier Tan May-08-2024

This minty and refreshing Pipagao Cake is a must-have and has pipagao in three ways: cake infusion, frosting and finishing glaze!


Pipagao Cake:

  • 1/2 Cup + 1 Tbspn or 80g of Butter, Softened at Room Temp
  • 1/2 Cup or 100g of White Sugar
  • 2 Large Eggs, Room Temperature, 55g each
  • 1 Tsp or 5ml Vanilla
  • 1/4 Cup or 60ml of Milk
  • 3 Tbspns or 42ml of Vegetable Oil
  • Approx 1/2 Tsp of Ground Cinnamon
  • 1 and 1/2 Cups or 180g All Purpose Flour, Sifted
  • 1 Tspn or 4g Baking Powder, Sifted

Pipagao Drizzle:

  • 2 Tsps or 10ml of Hot Water
  • 2 – 3 Tbspns of Pipagao

Pipagao Frosting:

  • 1/2 Cup or 100g of Cream Cheese, Softened at Room Temp
  • 1 Tbspn or 15g of Butter, Softened at Room Temp
  • 1 Cup or 120g of Icing Sugar, Sifted
  • 1 – 2 Tbspns of Pipagao (15 – 30ml, can add more depending on personal preference)


  1. Firstly, cream together the butter and sugar for 2 – 3 minutes until well-incorporated. Then, whisk in the two eggs.
  2. Once incorporated, whisk in the oil first, followed by the milk and vanilla.
  3. Mix the dry ingredients separately (flour and baking powder) and then fold them into the wet.
  4. Transfer to your 8 inch square baking tray and bake at 180C for 19 – 24 minutes or until golden-brown. Alternatively, you can use a mini cake mould like I did too to make 2.5 inch cake squares (approx 16 – 18 minutes).
  5. After the cake has cooled for 5 minutes, I mix together 10 ml of hot water and 30g of pipagao to form a drizzle for the cake. Apply to the cake 3 – 4 times while warm for the cake to soak it all up.
  6. For the pipagao frosting, place cream cheese, butter, sifted icing sugar and 1 – 2 tbspns pipago together. Whisk at low-speed until it comes together. If it’s too dry or hard to come by, add in extra pipagao teaspoonful (5ml).
  7. Top the cake with pipagao frosting and serve with more glaze!
  8. Serve and enjoy!


  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour
  • Yield: A Minty Pipagao Cake!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to a week! When removing from refrigerator, do let it sit at room temp for 10 mins to soften.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan