Cut each sugarcane stick lengthwise into 7 smaller sticks by first cutting it into 3 major portions the long way, then cut the end of each skewer into a point, like a spear, in order to smoothly slide the meatballs onto sugarcane skewers. Reserve leftover sugarcane juice.
In a mixing bowl, combine baking powder with cold water and rice wine and whisk. It will begin to foam.
Thoroughly mix (hand mixing is fine) ground pork, fish sauce, sugar, salt, white pepper, garlic, shallots, red food coloring, and the foaming baking powder mixture until ingredients are evenly incorporated.
Refrigerate overnight to allow flavors to develop and meat mixture to tighten.
After meat is chilled, form meatballs.
Gently push sugarcane skewer through formed meatballs. Leave a little bit of space at both ends of the skewers.
Grill or broil until internal temp reaches 145 degrees. Baste skewers on the grill with leftover sugarcane juice.
Sauté spring onions in a pre-heated pan on high with canola or vegetable oil for 15-30 seconds.