In a medium bowl, add oil, honey, lye water, and salt. Stir to combine. Add cake flour and mix until well incorporated.

Cover the dough with cling wrap and rest for 1-2 hours.

In a frying pan, toast the glutinous rice flour over small heat while stirring constantly for 5 minutes until it turns slightly brown. Cool completely before using.

Roughly chop the cooled toasted pistachios with a knife. Make sure your pistachios are not too big or they will be harder to roll into balls.

In a medium bowl, add chopped pistachios and cooked glutinous rice flour. Stir to combine. Add honey, granulated sugar, oil, and salt. Stir to combine. Add 1 tbsp water and mix until combined. The final mixture should be somewhat dry and slightly crumbly, but you should be able to squeeze everything together tightly and form a ball. If it falls apart, you may want to add a bit of water, teaspoon by teaspoon until the mixture comes together without falling apart.

Divide the filling into 10 even pieces or 30gr in weight. Squeeze tightly into balls. Set aside.

After the dough is done resting, divide it into 10 equal pieces or 19-20gr in weight. Roll each piece into a ball. Cover the balls with a cling wrap to prevent them from drying out.

Bake them for another 5-8 minutes or until golden brown. Cool on the pan for 5 minutes before transferring them to cool completely on a cooling rack.

When the mooncakes first come out of the oven, they will be dry and hard. Store the cooled mooncakes in a tight container. Wait for around 2-3 days for the skin to soften.