I have always made this plumi moos without a recipe (in German my Mom would say 'no nase and mool'..English translation would be something like 'to smell and taste'). But this time I made sure I measured everything so that I could post it here. There is one ingredient in this moos that I haven't seen added before..tapioca! I tasted it like this the first time at my MIL's place and have added tapioca ever since! Some may eat this as a dessert but I like eating it with the main course. Very good with fried potatoes, farmer sausage and a slice of freshly baked bread:)Ingredients:
4 cups water
2 cups chopped dry fruit (apples,apricots,prunes,pears..usually comes in a bag of mixed dry fruit)
1/2 cup raisins
Bring to boil, turn heat to med low and cook until the fruit is well done, approx 15 to 20 min.
Meanwhile I cook the tapioca in the microwave..
2/3 cup tapioca (not instant)..we love tapioca and next time I would do 1 cup
Pour tapioca in a bowl and add enough water to cover. Cook in microwave for 20 to 25 min or until tapioca looks transparent, stirring every few min.
Add cooked tapioca to the fruit mixture, stir well.
Then add
1/2 cup sugar
1 1/2 milk
Bring to boil stirring constantly. Turn off element, cover the moos and let stand till cool. Scoop into jars and store in fridge.
Yields approx 2 qts.
If this sounds like a lot to you the recipe can easily be halved.
That sounds like something that my kids would like:) Thanks for posting the recipe...I look forward to trying this!
ReplyDeleteOh my gosh...this is like the fruit soup my mom made when we were little. I always LOVED the tapioca in it.
ReplyDeleteYep, sometimes my mom would use the tapioca too.! Oh this even looks like my mom's. Love plumi moos....have to make some now for sure! Thanks Betty. Oh I wish I would have made some for Dad when I was visiting him...he would have loved that big time! Yummers!
ReplyDeleteMy grandmas made plumi moos and I loved it served cold. I haven't had it in years and I am going to make some for my Dad and I this weekend. I think he will love it. Kathy (MGCC)
ReplyDeleteI know this. :)
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hmmm, i am hankering a bit of this right now....
ReplyDeleteOh my goodness, both of my grandmothers made this. I wouldn't eat this one but I love the cherry moos. I make that even now and my husband likes it and he's not even German. Your blog is so interesting and brings back so many memories.
ReplyDeleteKeep up the good work.
we call it Pluma Moos and I could never stand the stuff. There is just something wrong with COLD soup. This is slightly different though, our area doesn't use tapioca...
ReplyDeleteHmmm... I've never heard of it made with tapioca! We love Pluma Moos. My mom also made Cherry Moos with pie cherries. Num!! Our family recipe has cream and flour in it, rather than tapioca. I like the idea of using apricots and other dried fruit. I was just standing in the store the other day wondering what other ways it could be made because my boys don't like raisins and pie cherries are so stinkin' expensive!
ReplyDeleteThis is the first time I've seen a recipe like this. I'll have to try it out!
ReplyDeleteThis blog is so wonderful---it's the only place I can go to see the great Mennonite foods I grew up with on special occasions. Brings back so many warm memories.
ReplyDeleteLoved this post! Looks just how I remember it.
I LOVE saying Plumi Moos in my head, plumi moos, plumi moos, plumi moos. I have not had or ever heard of this but I think I would like it a lot!
ReplyDeleteplumi moos...
i do make a fruit soup like this once a week, usually after a fish meal. only i use cornstarch to thicken and omit the milk and we prefer to eat it hot. it's a traditional icelandic dish.
ReplyDeletei think i will just have to make this today but i only have large pearls. i'm a big fan of tapioca now but back in school we used to call it "fish eyes in glue."
ReplyDelete...I think you should post the buns instead...lol
ReplyDeleteLovella: I saw that you had posted on "Running Wildly"s blog - whom I follow...clicked on your link and found that it was your site I had created a link to with your recipe that I had originally found by googling Plumamousse ...
ReplyDeleteMy dad's mom is Mennonite and so I am familiar with a lot of the cooking. Small world. I live in Chilliwack.
When my non-Mennonite dad married into my mom's Mennonite family, he came up with his own take on how Pluma Moos should be eaten . . . he always had it warm over ice cream. I think I shocked the older gentlemen at the Pluma Moos booth at the MCC auction in Saskatoon one year when I arrived at their station with ice cream in hand and then dumped my soup all over it :)
ReplyDeleteJana, I'm sure it's good that way!~ I also love it warm with a scoop cream of wheat pudding that would have that similarity with the vanilla flavor.
ReplyDeleteI always used to ask my dad or go to my Oma's house when I wanted this, but never asked either of them how to make it. Since they've both passed away, I didn't think I would ever taste it the way I remembered it. This recipe tastes EXACTLY like Oma's. Thank you so much!
ReplyDeleteHow could I thicken this without tapioca? I still want a thinner moos, not too thick. - Colleen
ReplyDeleteColleen..if you don't want to use tapioca, just thicken with 2 tablespoons cornstarch.
ReplyDeleteThis is awesome! I have been brooding about not being able to find a recipe for this in my grandmother's recipe box; she wasn't good at writing things down. She made cherry moos most often, which was my favorite, but I also like the plum version. This is the first recipe I have seen with tapioca and I think that is how I remember watching her make it but that was such a long time ago. I can't wait to try this out. So glad you have this site. Thanks!!! Candi Kay Janzen Martin (California)
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