Step 1

Bring water and sugar to a boil until just sugar melts. Turn off the heat and let it cool

Step 2

Bring 750 ml of water to a boil. Add tapioca pearls and let it cook over medium-low heat for 10 minutes. Stirring every now and then to prevent the pearls from sticking to the bottom of the pot. Turn off the heat and cover. Let the pearls sit for 10 minutes

Step 3

After 10 minutes, the tapioca pearls should be cooked through. You may still see some white center in the pearls, but as long as the pearls are soft and chewy, they are done cooking. Do not overcook them or they will turn gooey instead

Step 4

Drain off the cooking liquid and rinse the pearls in running water to get rid of the extra starch. Keep the pearls soaked in cold water while you prepare other things. This is to prevent the pearls from sticking to each other

Step 5

Use half of the melon to prepare melon milk. Put the melon, evaporated milk, salt in the blender and blend until smooth. Pour into a large bowl. Add the syrup according to your taste and the sweetness of the melon. You may use all or you may not. Stir to combine. Cover and keep it chilled in the fridge

Step 6

Dice the other half of the melon into bite-size pieces. I don't have a melon baller, if you do, you can use that instead for a prettier presentation

Step 7

Drain off the soaking water for tapioca pearls. Add the pearls and the melon pieces into the milk mixture. Cover and let them chill for 2-3 hours before serving

Step 8

Serve chilled. You can also add some ice cubes just before serving

Step 9

The leftovers can be kept in the fridge for 3-4 days