Cookingdom Level 49 - Layered Sweet Soup (Chè)
The ultimate guide for Cookingdom Level 49 Layered Sweet Soup (Chè), helping players master the cooking adventure of Cookingdom.
Cookingdom Level 49 Walkthrough Video
Cookingdom Level 49 Walkthroughs & Guide
Welcome to Cookingdom Level 49, where your mission is to craft the perfect Layered Sweet Soup (Chè) using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.
This walkthrough gives you the exact steps to succeed in Cookingdom Level 49, detailing every ingredient, action, and placement needed.
Ingredients Needed
| Ingredient | Quantity | Notes |
|---|---|---|
| Pandan Jelly Powder | 1 bag | Green powder, likely with agar-agar. |
| Sugar | 2 small bowls | 1 for pandan jelly, 1 for tapioca pearls. |
| Water | As needed | From a pitcher, for jelly, pandan extract, pearls, and mung bean paste. |
| Pandan Leaves | 1 bunch | Fresh, for making extract. |
| Black Tapioca Pearls | 1 bowl | Uncooked. |
| Soaked Split Mung Beans | 1 bowl | Peeled, yellow/greenish, for mung bean paste. |
| Tapioca Starch/Flour | 1 small bowl | For thickening mung bean paste. |
| Canned Coconut Milk | 1 can | For coconut sauce. |
| Desiccated Coconut / Coconut Powder | 1 bag | For coconut sauce. |
| Fresh Milk | From pitcher (approx. 1/2) | For coconut sauce. |
| Red Jelly/Topping | 1 portion | E.g., red tapioca strips, pomegranate seeds, or water chestnut pearls. From assembly tray. |
| Shaved Ice | 1 portion | From assembly tray. |
| Roasted Peanuts | 1 portion | Chopped or whole, for garnish. From assembly tray. |
| Scissors | 1 | Tool for opening powder bag. |
| Pot | 1 (used multiple times) | For cooking jelly, pearls, paste, and sauce. |
| Portable Stove | 1 | Heating element. |
| Whisk | 1 | For stirring. |
| Food Processor | 1 | For making pandan extract. |
| Rectangular Container (Blue) | 1 | For setting pandan jelly. |
| COOL Machine (Refrigerator) | 1 | For chilling pandan jelly. |
| Bowls (Brown) | 3 | For holding cooked tapioca pearls, mung bean paste, and coconut sauce. |
| Cutting Board (White) | 1 | For cutting jelly. |
| Knife | 1 | For cubing jelly. |
| Large Serving Bowl | 1 | For assembling and serving the Chè. |
| Ladle | 1 | For scooping shaved ice. |
| Assembly Tray | 1 | Holds various toppings for final assembly. |
| Spoon | 1 | Presented with the final dish. |
Step 1. Prepare Pandan Jelly
Cut open the pandan jelly powder bag and pour it into a pot. Add one bowl of sugar. In a food processor, blend fresh pandan leaves with water to create pandan extract. Pour the extract into the pot and add more water from the pitcher. Place the pot on the stove, turn on the heat, and whisk continuously as the mixture heats and thickens. Once thickened, turn off the heat, pour the mixture into a blue rectangular container, and place it in the 'COOL' machine to chill and set.
Tip: Whisk constantly while heating the jelly mixture to prevent lumps and ensure it thickens evenly.
Step 2. Cook Tapioca Pearls
In a clean pot, add one bowl of sugar and water from the pitcher. Turn on the stove and bring the water to a boil. Add the black tapioca pearls to the boiling water. Cook until the pearls are soft, translucent, and float to the surface. Turn off the heat and transfer the cooked tapioca pearls to a brown bowl.
Tip: Ensure water is at a rolling boil before adding pearls for best texture. Stir occasionally to prevent sticking.
Step 3. Prepare Mung Bean Paste
In a clean pot, combine the soaked split mung beans (from a bowl), a bowl of tapioca starch/flour, and water from the pitcher. Place the pot on the stove and turn on the heat. Whisk constantly as the mixture heats and transforms into a thick, smooth yellow/green paste. Once thickened, turn off the heat and pour the mung bean paste into a brown bowl.
Tip: Continuous whisking is crucial for a smooth mung bean paste without clumps.
Step 4. Prepare Coconut Sauce
In a clean pot, pour in the canned coconut milk. Add the bag of desiccated coconut or coconut powder, followed by fresh milk from the pitcher. Place the pot on the stove, turn on the heat, and whisk as the mixture heats until it's warmed through and slightly thickened. Once ready, turn off the heat and pour the coconut sauce into a brown bowl.
Tip: Heat the coconut sauce gently; do not boil vigorously to maintain its creamy texture.
Step 5. Assemble the Layered Sweet Soup (Chè)
Remove the set pandan jelly from the 'COOL' machine. Place it on a cutting board and use a knife to cut it into small cubes. In a large serving bowl, add the following components: cubed pandan jelly, cooked tapioca pearls, mung bean paste, and the red jelly/topping from the assembly tray. Next, pour in a portion of the prepared coconut sauce from the assembly tray. Use a ladle to add a generous amount of shaved ice. Finally, sprinkle roasted peanuts from the assembly tray on top. The Chè is ready to be served with a spoon.
Tip: Layer ingredients for visual appeal or gently mix them. Ensure shaved ice is added last to keep it from melting too quickly.
Tips and Tricks for Cookingdom Level 49
Prepare all components (jelly, pearls, paste, sauce) before starting the assembly.
Ensure the pandan jelly is fully set before cutting to get clean cubes.
Adjust sweetness levels of individual components if preferred, though the game follows a set Level.
Work quickly during assembly, especially after adding shaved ice.
Cookingdom Level 49:
Not chilling the pandan jelly long enough, resulting in it not setting properly.
Burning or creating lumpy mixtures for the jelly, mung bean paste, or coconut sauce due to insufficient stirring or excessive heat.
Undercooking tapioca pearls, leaving them hard in the center.
Forgetting a component during assembly, which can affect the final taste and score.
Adding ingredients in the wrong order during assembly if a specific layering is intended by the game for optimal score.
Cookingdom Level 49
Layered Sweet Soup (Chè)
