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1
Place the unpeeled plantain pieces in a saucepan, cover generously with water, and bring to a boil. Cook until completely soft all the way through, approximately 20–25 minutes depending on size.
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2
Drain. While still hot, peel and transfer flesh to a bowl. Mash thoroughly to a firm, smooth consistency. Allow to cool just enough to handle — do not let the mass go cold.
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3
Divide the mash into 12 equal portions (roughly 65–70 g each). Roll each into a ball.
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4
Flatten a ball in your palm into an oval disk. Place one strip of queso fresco (or a spoonful of bean paste) in the center. Fold the dough up around the filling and seal firmly, then shape into a bobbin — a smooth cylinder with gently tapered, sealed ends. Repeat.
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5
Pour oil into a heavy skillet to a depth of about 1.25 cm (½ inch). Heat to approximately 175–180°C (347–356°F).
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6
Fry the molotes in batches without crowding, turning carefully, until deep golden brown on all sides, about 8 minutes total.
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7
Remove with a slotted spoon and drain briefly.
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8
Serve two per person, topped with a drizzle of cream and a generous amount of grated cheese.