Chè Bí Đỏ (Pumpkin dessert)

1/2 butternut pumpkin (cut into little 0.5cm cubes)
25g dried seaweed (soaked then cut them about 5cm)
70g barley pearls (boiled separately until cooked)
100g mung bean
handful tapioca flakes (soaked in hot water)
sugar to taste

Cook the mung bean till near tender. Add the pumpkin, tapioca, barley and seaweed. Then sugar to taste. The pumpkin should not take very long to cook.