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For 5 pieces:
Make syrup with 17.5 gr sugar and 90 gr water. Add some food colouring (in my case, half a drop of Migros food colouring). Heat to dissolve.
Add this to 50 gr 道明粉. Cover in plastic wrap and let steam for 5'.
Make a 1:1 syrup to work it. Use about 25 gr of dough to 15 gr of 中あん.
While traditionally, こし餡 is used, I like the idea of using 桜 petals (5 gr to 100 gr 白あん). Like this, you have the whole 桜 in your sweet.
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Stuff I tried
Argyi has a more complicated recipe that heats on the stove, rests for 2 hours and then steams the dough for 10'. It tastes rice-ier and is more annoying to work with, so I think the method above is just fine.
However, the idea of using 桜 petal あん I got from him.