In a large bowl, combine the dry ingredients such as flour, instant dry yeast, sugar and salt.
Add the water, vegetable oil, egg, ube halaya, vanilla extract and ube flavoring. Mix well until well incorporated.
If you are using an electric stand mixer, mix it for 6 minutes or manually knead for 8-10 minutes until smooth. You may add more flour if you feel it is too sticky.
Grease a large bowl, transfer the dough, cover with plastic wrap and let it rise for 1 hour to 1 ½ hour or until the size is doubled.
While waiting for the dough to rise, prepare the yema filling. Using a heatproof bowl, combine the condensed milk, egg yolks, butter and ½ cup crushed peanut. Place the bowl over a pot with simmering water. Make sure the bowl is not touching the water. Add the cornstarch mixture and continusly stir until thickens. Remove from the heat and set aside.
Once ready, gently "punch" it to release any air bubbles. Divide into 20 equal parts, flatten the dough, spread 1 teaspoon of ube halaya and yema filling in the middle. Roll it into a ball, tuck and seal. Roll each dough with bread crumbs.
Line baking sheets with parchment paper and arrange the dough with ½ inch apart. Cover it with a clean tea towel and let rise for another 30 minutes or an hour. Meanwhile, pre-heat the oven at 180°C.
Bake at 180°C for 10 - 15 minute until the top is lightly brown. Serve warm or store in an air-tight container at room temperature.