Store-bought anko comes in smooth and chunky versions; use whichever you prefer. Be careful not to overfill the molds, but don’t worry if some of the batter runs out of them. You can cut or break it off after cooking the taiyaki. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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