'lumpy skin cake') [a][1] is a Vietnamese steamed layer cake, mostly popular in South Vietnam, made from tapioca starch, rice flour,[2] mashed mung beans, taro, or durian, coconut milk and/or water, and sugar.

It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean, durian, or taro filling.

A similar type of cake in North Vietnam is bánh chín tầng mây (lit.

Kuih lapis, which is made in Malaysia and Indonesia, as well as the Thai khanom chan, are similar to bánh da lợn.

In the Philippines, a similar dessert and variant of kutsinta is simply called Vietnamese kutsinta and the Khmer of Cambodia call it num chak chan (នំចាក់ចាន់).