In a small bowl pour the warm water or milk then add the dry active yeast. Let sit for 5 mins to bloom.
In a different bowl place the bread flour, light brown sugar, salt, powdered ube flavoring, and food color. Mix until well incorporated.
When the yeast mixture is ready pour into the dry ingredients then mix by hand until incorporated. Add the McCormick ube extract then knead for 3 mins until it dough forms.
If you're using a stand mixer, attached bowl and use a hook attachment. Start mixer starting from the lowest speed. Increase speed after a minute or so.
Add vegetable shortening then knead until the dough become smooth and elastic. (NOTE: do not dust your work surface with flour to avoid making the dough dry and hard).
Place the dough into a greased bowl and cover with cling film or clean kitchen towel and let it rest for 1 hour or until it doubles in size.
When the dough is double in size, lightly punch it to release air. Cut the dough into small sizes, approx. 50 grams each.
Take a piece of dough and form into a ball. Flatten the dough then place the cheese on top of the dough. Seal the edges by gathering the ends and pinching them to seal. Make sure to put the sealed side down at the bottom.
Roll the shaped dough in crushed graham and transfer them to a parchment-lined baking sheet. Cover with a kitchen towel and let rest again for 20 mins until double in size. While waiting, preheat oven at 160°c
After resting the dough place inside the preheated oven and bake for 20-25 mins.
Remove from the oven and let it cool for a couple of minutes. Bon appetit!