TCBC Housewives X Gummy’s 6th!

Even if I say that Gummy will only have a party if its her 1st or 7th or 18th birthday, Mothers really cannot help but celebrate their child’s life yearly. So we, the member of the Housewives Cookbook Club, threw Gummy an intimate (40 peeps) Moana-inspired Luau-Tiki-Hawaiian party to celebrate her 6th! I honestly did not think it would be possible and successful with only just a day’s notice and preparation! (Four pairs of hands are always better than one! Thank you Housewives for helping Mummy Bites!)

Our abundant spread for 40! Complete with DIY Piñata (as per her request), flower crowns and grass skirt by!

We are blessed to be living in a condominium compound that has a vast, grassy lawn where we can have picnics everyday and children can run around and play. The setting of our outdoor party was breezy and laid back – perfect for an afternoon of stories and laughters over themed homemade, handy and bite-sized food.

Our long tables with shorter legs were supplied by UrbanWillowPH.

Opted for a low table than the usual picnic blankets.
Our humble bountiful Hawaiian spread. The LAVA seemed to be out of theme, but some chips and a great dip are always a good addition. Especially if its our Golden Lava!

Nice took care of the mallow-dogs, fresh fruit bowl and refreshments. Ate made the SPAM Musubi and Coleslaw topping for the Pulled BBQ Chicken. Of course Ton made the cake as Gummy is guaranteed at least 2 cakes every year – a homemade, all edible cream cheese or buttercream-frosted one made by Mummy and an all fondant, character cake but styro-based (so we can keep it!) by Tito Ton.

How adorable! I think Moana is around Gummy’s age here too!

I took care of quite a number of items on the buffet. Most of the mains were made by Mother such as the open-faced Pulled BBQ Chicken sandwich, the 100% Lean Beef Cheese Burgette Sliders (ordered slider brioche buns), Pineapple Cupcakes with Coconut buttercream frosting and the Coconut Truffles.

The EASIEST Open-faced Pulled BBQ Chicken Sandwich

1 kilo boneless chicken breast – seasoned with salt and pepper and browned

  1. Add in 1tbsp Worcestershire sauce + 1 cup BBQ sauce (I used Hunts brown sugar BBQ Sauce) + Homemade Italian dressing (combine 1/2c vinegar – I used Red Cane + 1/4 olive oil + 1tbsp dried Italian seasoning + season with s&p)
  2. Simmer on low heat until fork-tender – around 1.5-2hrs.
  3. Once chicken is soft, take out from heat and shred. Return back to sauce and mix until everything is brown. Be careful to not dry up the sauce. Nobody wants a dried pulled chicken sandwich!
Beef Burette with Cheese – mini cheeseburgers made with lean beef on mini brioche buns

Beef Burgette Patties

  1. Place all ingredients in a bowl
    • 1kilo lean ground beef
    • 1 white onion minced
    • 1 head garlic minced
    • 1tbsp whole grain mustard
    • 1 egg
    • 3/4c japanese breadcrumbs
    • 3tbsp milk
    • 1/4tsp cayenne pepper
    • 1/2tsp salt
    • 1/2tsp pepper
  2. Mix well and form into patties according to desired size
  3. Cook 3-5 minutes per side depends on size. Once flipped, top with cheese and let melt
  4. Assemble on a brioche pan (pan grilled with butter) – spread bread  with ketchup, mustard and mayonnaise and other preferred condiments.
  5. Secure with a skewer to prevent from sliding.



Pineapple cupcake batter:

  • 1 bar softened butter
  • 1c white sugar
  • 1/2c brown sugar
  • 2tsp vanila extract
  • 4eggs
  • 2 cans 8oz crushed pineapples
  • 3 1/2c All purpose flour
  • 2tsp Baking powder
  • 1tsp salt
  1. Cream butter and sugar until fluffy.
  2. Add in eggs one at a time and vanilla extract.
  3. Pour crushed pineapples with juice
  4. Pour in all dry ingredients (APF+BP+salt)
  5. Scoop on cupcake pans and bake for 15-20mins for 350F

For Coconut buttercream frosting:

  • Whisk 1 1/2 bars softened butter + 1/4c coconut cream + 3-4cups sifted powdered sugar (adjust according to your preferred sweetness)
  • Top with dried coconut and fresh pineapples
A no-bake, Graham-based recipe enriched by Coconut Cream!

Coconut Truffles

  1. Combine everything in a bowl
  • 250g crushed Graham crackers
  • 150ml fresh coconut milk
  • 1/2 cup shreds of fresh coconut meat (from squeezing fresh coconut cream
  • Shredded coconut meat for rolling

2. Scoop mixture and form into balls

3. Roll into coconut meat shreds and refrigerated to hold shape

4. Serve cold in a clean and emptied coconut husk.

Ate Kat’s SPAMusubi – a meal in itself!

(enough to fill 50 hungry tummies)

  • 1.5kg Japanese rice
  • 1/2 cup of mirin added to cooked rice
  • 10 cans of SPAM Teriyaki Flavor – sliced and pan fried (NOTE: If you cannot find Teriyaki-Flavoured Spam, you may fry regular Spam and dip in a mixture of soy sauce, grated ginger, garlic powder, brown sugar and honey + cornstarch slurry to thicken)
  • 2 packs of Furikake (dry Japanese seasoning made of dried sesame seeds, seaweeds, ground fish, sugar and salt) to top rice before SPAM meat
  • Nori wrapper cut into 1″ strips


  1. To make a DIY Musubi mold, cover the SPAM jar with cling wrap and use to shape the rice.
  2. Place rice first, top with Furikake then SPAM and wrap Nori around. Seal ends with water.
  3. Eat with your hands! Hawaiian style but Japanese Sushi inspired!

Our “party” didn’t have a program. It was really just meant to be a simple cake-blowing, piñata smashing playdate meryenda. The most-awaited part was the piñata because of the toys in it that Gummy did not know about. Although she helped out make the Pineapple Piñata, she locked herself in the room when it was time to place the toys inside. She probably didn’t remember but her request to me was a “collection” of slime.(WHAT IS IT WITH KIDS AND SLIMES NOWADAYS??? Gummy says it feels nice!)

So anyway, making the Piñata was quite easy. It’s basically just blowing a big balloon. Coating it with newspaper cut into 2×3 inches and using flour paste (1:2, 1cup flour 2 cups water) as glue. Let dry in between coats. I made 2 coats. Then pop the balloon and see the shape be retained. Leave a 3-inch diameter by the knot to pop and as mouth of the piñata for putting the toys and treats inside.

I used crepe paper, cut them into “skirts” then opened and glued around, layer by layer.

Smashing or opening it became a challenge because I did not bring a bat nor a stick to hit it with! I reinforced a string but it was too weak! Sooooo I just forced the toys out. Anyway the kids were very eager to know what was in it anyway! This is how it went.

Kind of broke my heart doing that to the piñata… I worked hard for it. And it was gone – dead and destroyed in just 2 seconds. HU HU HU

Anyway, it’s not how I felt that matters. What’s important is my child and her friends enjoyed a fun afternoon. Us Mummies did too!


Thank you Housewives!!!

Always love how the work of our hands is blessed to serve our families.
Always better when we’re together.
Thank you Jesus! For the gift of life and abundance of love from friends and family!

Till the next Cookbook Club: Housewives Edition featuring Family Celebrations!

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